I love turning something traditional into something new and unique.
It's summer and the fresh corn is plentiful.
And more delicious than ever!
I love biting into a fluffy waffle that is soaked with runny egg and getting a burst of sweetness from the fresh corn! Add a little heat from the pickled jalapenos, and it's perfect.
Corn and Jalapeno Waffles
Makes 3.1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup canola oil
2 large eggs
1 1/4 cups buttermilk
2 pickles jalapenos, chopped
1 cup fresh corn kernels (or frozen, thawed, or canned, drained and rinsed)
3 eggs, over-easy
Preheat your waffle iron.
Sift dry ingredients.
Whisk eggs, oil, and buttermilk.
Add wet ingredients to dry and mix until just moistened.
Fold in chopped jalapenos and corn.
Cook in the waffle iron, according to your iron's instructions.
Serve hot with a sunny-side egg on top and bacon on the side! Enjoy!