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Grilled Corn Fritter Waffles

Sunday, August 16, 2015

TOTAL TIME: Prep: 15 min. Bake: 5-6 min per waffle (varies)
MAKES: 6 servings
NOTES: Recipe may be halved.
Leftovers may be frozen, but they’re better made fresh. Reheat in toaster or place in waffle iron.
This can be eaten for breakfast, but it makes a great accompaniment for anything grilled ā€” or as the waffle in fried chicken and waffles.


2 cups all-purpose flour
2 tablespoons sugar (may be omitted according to preference)
3 teaspoons baking powder
1/2 teaspoon kosher salt
2 large eggs
2 cups buttermilk (or 2% milk)
1/2 cup corn or canola oil
1-1/2 cups fresh whole kernel corn (approximately 3-4 ears) or frozen corn

1 cup real maple syrup
1/4 teaspoon cayenne pepper
Additional grilled whole kernel corn, optional

Shuck fresh corn and grill until lightly charred (this can be done when the BBQ is hot the night before). Cut corn from cobs and scrape liquid from cobs into a bowl with the back of the knife. [If using frozen corn, thaw then toast in a medium-hot dry skillet until lightly browned. Let cool.]

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Stir in corn and any scraped-off corn liquid.
Bake in a preheated Belgian waffle iron until golden brown. Place each waffle on a rack over a baking sheet in a warm oven.

Meanwhile, combine syrup and cayenne in saucepan and warm over low flame.

Top waffles with additional corn and serve with warm cayenne syrup.

Yield: 6 round waffles (1 cup syrup).

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