• 9 slices whole grain bread (crusts removed), cut into cubes (a medium to softer bread seems to work better than a hard or crusty bread)
• 2 scallions, chopped
• 7 ounces sharp/extra sharp cheddar, grated (a 4 to 6-year cheddar is a special treat, when you can find it)
• 7 ounces Pepper Jack cheese, grated
• 2 ears of fresh white corn, cut off the cob (may substitute 1 small can of corn niblets (approximately 11 ounces) or 11 ounces frozen white corn kernels if out of season)
• 2 tablespoons butter, plus extra for buttering baking dish
• 4 tablespoons fresh basil, finely chopped (may substitute thyme, or do a combination of both)
• 8 large eggs
• 2 cups milk
• 1/2 cup buttermilk
• kosher salt & ground black pepper to taste

Thoroughly butter a 13x9-inch baking dish. Preheat oven to 350 degrees F for baking.

Sauté corn over medium-high heat with 2 tablespoons butter until corn just begins to change color (becoming slightly translucent); set aside to cool.

In buttered 13x9-inch baking dish, layer bread cubes, scallions, corn, cheddar, Pepper Jack, basil (and/or thyme), salt and pepper, repeating layers until all ingredients are used---ending with a layer of cheese on top. In a bowl (preferably one with spout), whisk eggs, milk and buttermilk until combined; gently pour over the top of layered casserole in baking dish. Cover and refrigerate overnight, or at least until the liquid mixture is well absorbed into the bread. The following morning (or later in the day), bake strata at 350 degrees F for one hour, or until lightly golden brown on top. Remove from oven, run a knife around edges of strata to loosen from baking dish, cut into squares and serve immediately. Pairs nicely with your favorite salsa on the side.