Crispy waffles with sweet corn, melted cheddar and fresh spring onion: a hearty breakfast that’s easy to cook in batches. Serve them with sour cream and lime zest.
Corn, cheddar and spring onion give a simple waffle batter a distinctly savory character. The corn kernels stay juicy and add a gentle sweetness, while the cheddar melts and turns golden brown in spots against the waffle iron. Spring onion cuts through those richer flavors. Lime zest and sour cream at the table make everything taste fresher without heavily seasoning the waffles. The result is crisp on the outside and soft inside, with juicy kernels of corn here and there.
Use canned or frozen corn for the batter; drain both well and pat them dry if needed, so no extra moisture gets into the batter. In summer, you can also use fresh corn: cut the kernels off a cooked cob. Fresh corn is pleasantly sweet, but canned corn works year-round and takes less preparation. A mature, firm cheddar gives a pronounced flavor and melts well. Milder cheddar also works; don’t automatically add extra salt, since the cheese and butter already bring plenty of flavor.
Mix the batter only until the flour is just incorporated. A few small lumps are fine; overmixing makes the waffles more likely to turn tough than fluffy. The waffle iron needs to be well preheated so the batter starts cooking right away and forms a crisp crust. Lightly grease the plates, even if they’re nonstick, and don’t overfill them: the cheese can run toward the edges as it cooks. Cook the waffles in batches and place them on a wire rack if you want to keep them warm briefly. Stacking them on a plate makes the bottoms go soft more quickly.
Sour cream with lime zest is a quick, fresh contrast. If you like, stir a small squeeze of lime juice into the sour cream, but go easy so the waffles keep their savory flavor. For a heartier breakfast, serve them with a fried egg; cook it separately and let the white set before placing it on the waffle. You can sprinkle over any leftover chopped spring onion, but it isn’t necessary. Let leftover waffles cool within two hours, store them covered in the refrigerator and eat them within two days. Reheat them in a toaster or oven until piping hot all the way through; this makes the outside firmer again than reheating them in the microwave.
Preheat the waffle iron. In a large bowl, combine the flour, baking powder, salt and pepper.
In a second bowl, whisk the eggs with the milk and melted butter. Pour this into the dry ingredients and stir briefly, just until the flour is incorporated.
Fold the corn, cheddar and spring onion into the batter. Don’t stir any longer than necessary.
Lightly grease the hot waffle iron. Spoon on enough batter to cover the plates without it spilling out when you close the iron. Cook the waffles according to the waffle iron’s instructions, usually 3–5 minutes, until golden brown and crisp.
Place cooked waffles on a wire rack while you cook the rest. Serve with a spoonful of sour cream and a little lime zest.
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