Corn Waffles with Strawberry Syrup

Ingredients

• •¾ cup agave nectar, preferably blue
• •1 pound strawberries, hulled, sliced lengthwise, divided
• •1 teaspoon kosher salt, plus more
• •1 cup all-purpose flour
• •1 cup fine stone-ground yellow cornmeal
• •2 tablespoons sugar
• •1 tablespoon baking powder
• •½ teaspoon baking soda
• •2 ears corn
• •2 large eggs
• •1½ cups buttermilk
• •1 teaspoon vanilla extract
• •½ cup unsalted butter
• •melted
• •slightly cooled
• •butter for waffle iron

Cooking Instructions

1. 1.

   Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don't want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also.

   15 min

2. 2.

   Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and 1/2 cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don't worry about any small lumps).

   10 min

3. 3.

   Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5-7 minutes. Transfer to wire rack in oven as you go.

   30 min

4. 4.

   Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.

   5 min