Food Recipes Pepper Jack Corn Gratin 5.0 (4) 1 Review Say hello to your new favorite side dish: This decadent corn gratin brings heat and flavor, thanks to frozen ingredients like fire-roasted corn and peppers. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on October 20, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Hands On Time: 30 mins Total Time: 40 mins Yield: 6 serves This corn gratin benefits from a quick mornay sauce—that’s a béchamel plus cheese—which suspends the vegetables in bubbling deliciousness, while Pepper Jack brings the heat. (Of course, you can swap in a milder cheese, like cheddar or Monterey Jack, if you want less spice.) Ingredients 2 10-oz. pkg. frozen fire-roasted corn (4½ cups) 2 tablespoons unsalted butter, plus more for baking dish 1 shallot, finely chopped 1 ½ teaspoons kosher salt, divided 3 cloves garlic, finely chopped 1 ½ cups frozen bell peppers (from a 14-oz. pkg.) 2 tablespoons all-purpose flour 2 cups whole milk 8 ounces pepper Jack or Monterey Jack cheese, finely grated (2½ cups), divided Freshly ground black pepper Directions Preheat oven to 400°F. Spread corn on a large, rimmed baking sheet. Bake until most liquid has evaporated, 12 to 14 minutes. Remove from oven. Increase temperature to broil. Coat a 2-quart broiler-safe baking dish with butter. Meanwhile, melt butter in a saucepan over medium. Add shallot and ¼ teaspoon salt and cook, stirring often, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add bell peppers and cook, stirring often, until softened, about 2 minutes. Sprinkle with flour and cook, stirring constantly, until flour smells nutty and turns golden brown, about 2 minutes. Add milk and bring to a boil over high. Immediately reduce heat to medium-high and simmer, stirring occasionally, until slightly thickened, 5 to 6 minutes. Remove from heat. Add half of cheese and stir until melted and smooth, about 30 seconds. Stir in corn, several grinds of black pepper, and remaining 1¼ teaspoons salt. Spread mixture in prepared baking dish. Top with remaining cheese. Broil until cheese is browned in spots, 3 to 4 minutes. Let cool for about 10 minutes before serving. Chef's Notes Baking or broiling frozen vegetables gives them a better texture and deeper flavor than other methods. Rate it Print