SAVOURY WAFFLES
Mexican Street
Corn Waffles
Bursting with sweet, snappy kernels, you’ll enjoy
this fun riff on elote when corn is at its peak.
Makes 4 to 5 waffles
¹⁄³
cup (80 ml) plus 2 teaspoons (30 ml)
vegetable oil, divided
3
ears corn, husked, kernels cut from
cobs (about 1½ cups [375 ml])
¾
cup (175 ml) unbleached,
all-purpose flour
½
cup (125 ml) masa harina*
½
cup (125 ml) yellow cornmeal
1
tablespoon (15 ml) granulated sugar
1
teaspoon (5 ml) baking powder
½
teaspoon (2.5 ml) baking soda
1
teaspoon (5 ml) kosher salt
2
large eggs
1½ cups (375 ml) whole buttermilk
To finish waffles:
Lime crema (recipe follows)
1
cup (250 ml) grated cotija cheese
Ground chipotle powder, for sprinkling
Chopped fresh cilantro and lime
wedges, for serving
1. Heat 2 teaspoons (30 ml) of the vegetable oil
in a skillet, over medium-high. When the oil is
shimmering, add the corn kernels and cook
without stirring until they are lightly charred on
one side, about 2 to 3 minutes. Turn them over
and cook for an additional minute until crisp
and tender. Remove from heat and reserve.
2. Whisk together the dry ingredients in a large
bowl. In a separate bowl, add the eggs,
buttermilk, and remaining vegetable oil, and
whisk to combine. Add the liquid ingredients
to the dry and whisk until mostly smooth.
3. Preheat the waffle maker to the desired
setting; a higher setting is recommended
for crisp waffles.
4. When the waffle maker signals it is ready,
rotate the plates to the horizontal position.
Pour a cup of batter onto the center of the
bottom waffle plate. Top with a heaping
¼ to ¹⁄³ cup (60 to 75 ml) charred corn
kernels. Close the waffle maker and leave
in the horizontal position to cook. When the
waffle maker signals again, carefully open the
waffle maker and remove the baked waffle.
Continue with the remaining batter.
5. Drizzle (or pipe for a restaurant-style
presentation) lime crema on each waffle and
top with cotija cheese. Sprinkle with ground
chipotle and cilantro. Serve immediately.
* Masa harina is a finely ground flour made from
dried corn soaked in limewater. Traditionally
used for making homemade corn tortillas,
it’s available in most grocery stores.
Lime Crema
Makes about ½ cup (125 ml)
¹⁄³
cup (75 ml) mayonnaise
2
tablespoons (30 ml) sour cream
2
teaspoons (10 ml) lime juice
¼
teaspoon (1 ml) lime zest
¼
teaspoon (1 ml) granulated sugar
In a small bowl, whisk all ingredients together.
Taste and adjust seasoning, adding more lime
juice or zest as desired.
Nutritional information per waffle
(based on 5 waffles; accounts for about
2 tablespoons [30 ml] lime crema and
about 3 tablespoons {45 ml] cotija cheese):
Calories 641 (57% from fat) • carb. 53g • pro. 16g
fat 41g • sat. fat 10g • chol. 103mg • sod. 912mg
calc. 750mg • fiber 6g
Loaded Tater Tot Waffles
Turn tater tots into a flavourful, savoury waffle.
The bacon-ranch combo
is guaranteed to be a hit!
Makes 4 waffles, enough for 8 appetizer or side
servings
2
pounds (907 g) frozen tater tots,
thawed, preferably Ore-Ida
®
brand
6
slices bacon (about 6 ounces [170 g])
cooked, roughly chopped, with bacon
grease reserved
1
cup (250 ml) shredded sharp
Cheddar cheese
12
