Pepper Jack Corn Gratin


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.

Pepper Jack Corn Gratin Recipe
Photo: Greg DuPree
Hands On Time:
30 mins
Total Time:
40 mins
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.)


  • 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


  1. 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.

  2. 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.

  3. 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.

Related Articles