Corn Waffles with Strawberry Syrup
Crispy, golden corn waffles made with fresh grated corn and cornmeal, served with a homemade strawberry-agave syrup. These hearty breakfast waffles combine the sweetness of corn with fresh strawberries for a delicious morning treat.
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.
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.
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.
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.
Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries.
5 min