Corn & Scallion Belgian Waffles

Corn and Scallion Belgian Waffles | The Sugar Hit


Sometimes inspiration just strikes. Like when you’re driving to the greengrocer to pick up your fruit and vegetables for the week, sure and certain that today you will be making a Bavarian Cream Pie.


It was written in stone. You had decided weeks ago that Bavarian Cream Pie it would be. There’s only so many days a week you can do this recipe testing lark, you know. Planning in advance is important.


Corn and Scallion Belgian Waffles | The Sugar Hit


Well, it seems like lately I’m becoming a case study for throwing good intentions out the window. Exhibit A: these bagels.


Exhibit B: these waffles.


Corn and Scallion Belgian Waffles | The Sugar Hit


I think it was the very fact that I was on my way to get supplies that did it. On the one hand, I was totally zoned out, driving a route which I’ve driven a million times before. And on the other hand, I was thinking about what to buy, what we’d eat this week, and what I felt like.


Lucky for me this unique combination of zen-like un-focus, and vague food thoughts led me on a track that went something like this…


Corn and Scallion Belgian Waffles | The Sugar Hit


Huevos rancheros –> tacos –> breakfast tacos –> taco-spiced bacon –> mexican BLT –> mexican corn –> corn fritters –> corn fritters with a huevos toppings –> CORN WAFFLES WITH HUEVOS TOPPINGS!




Corn and Scallion Belgian Waffles | The Sugar Hit


And then I couldn’t believe I’d never seen corn waffles before. I’m sure they exist, but they are pretty rare and hard to find. But don’t worry! Don’t fret! Because I totally have us covered.


These corn waffles are the Here’s the score: crispy, yeasty, buttery belgian waffles, studded with fresh sweetcorn kernels and sliced scallions.


Corn and Scallion Belgian Waffles | The Sugar Hit


The batter is part wheat flour and part cornmeal so there’s great crispy texture. There’s a healthy portion of butter in the dough, which is basically corn’s best friend. The scallions lend everything a fantastic savoury note, but they still cook through in the waffles, so there’s no harsh onion flavour.


Topped with melted cheddar, a fried egg, some pico de gallo and a liberal sprinkling of hot sauce, this is officially my favourite anytime/hangover meal. What do you eat when you need a little restoring?


xx Sarah.


Corn and Scallion Belgian Waffles | The Sugar Hit


Corn & Scallion Belgian Waffles
Belgian Waffles studded with fresh corn kernels and scallions, topped with a fried egg and salsa! Makes 6 waffles.
For the Waffles:
  • ¾ cup plain flour
  • ¼ cup cornmeal/polenta
  • 1 tsp salt
  • 1 tsp yeast
  • 1 egg
  • ¾ cup milk, warmed slightly
  • ½ stick butter, melted
  • 1 ear of fresh corn
  • 2 scallions
To serve:
  • fried eggs
  • pico de gallo
  • cheddar cheese
  • hot sauce
  1. Place the dry ingredients in a bowl and whisk to combine.
  2. Add the egg and begin whisking, slowly adding the milk until a smooth batter is formed. Finally, whisk in the butter.
  3. Cover the bowl with plastic wrap and set aside in a warm spot to rise for one hour.
  4. Meanwhile, shuck the corn, and carefully slice down the cob to remove the kernels. Finely slice the scallions.
  5. After an hour, the batter should have swelled by about a third, and will look foamy. Add the corn and scallions and stir through.
  6. Bake the waffles according to the instructions on your waffle maker. (I used the 'medium' setting on mine)
  7. To serve, top each waffle with a sprinkling of grated cheddar (you can grill them to melt the cheese if you like) a fried egg, plenty of pico de gallo and as much hot sauce as you can handle. SO SO GOOD.



  1. WAFFLES. I often intend to make a certain recipe and then last minute, out the window it goes! Now I’ve heard of cornmeal waffles, but with fresh corn?! Nothing wrong with that!
    I may have stared at that last picture longer than is socially acceptable…

    • It’s not awkward if we both stare at it.

  2. I can’t even tell you how obsessed I am with this! SO OBSESSED! The corn waffles, the eggs, the cheese, the pico! THIS is my kind of breakfast.

  3. These waffles sound so good! Such a great idea, especially with that runny egg yolk. Yay!

  4. Sarah, you make incredible waffles, you seem to have all the flavours i love sorted in the most perfect combinations in every one of your recipes! swoooon!

  5. Love EVERYTHING about these! Fresh corn might be my favorite thing ever, and with that egg on top… swoon. Gorgeous photos, too!

  6. Oh, yum! Love the idea of combining corn and scallions in a waffle. And the egg is the figurative icing on the cake, for sure.
    And please, give me that blue table!!

  7. These look amazing! Pinned. Beautiful pictures. Now if only sweet corn season would be happening right this second… guess I’ll have to wait.

    • Of course! Come on down, the weather’s warm!

  8. I made corn waffles with bacon, cheddar cheese, and scallions. Now I wish I had put fresh corn in mine! These look so good! Especially with the egg on it #putaneggonit LOL

  9. lawdy lawdy. I love turning sweet things savory. this looks

  10. I love this! I make a mean corn/scallion pancake (maybe more like a fritter) that’s crazy good with black bean salsa on top, but this whole waffle/egg dealie is blowing my mind. Can it be breakfast all the time so I can eat this constantly?

  11. Yum!!! Looks delicious….We never have salty waffles because don´t know how to combine it but this recipe is a must in our to do list!! Thanks for sharing :)

  12. YES for more waffles in the world!!!! I love hearing how you got to this recipe idea, because that is EXACTLY how I get to my recipe ideas. I’m always driving home from work, thinking about what I want to eat or make for dinner or recipes I read about that day …. leading to a random chain of thoughts until I hit a “ding ding ding” recipe idea. Love it. I want to make these and put an egg on it.

  13. Oh boy. I don’t make nearly enough waffles. In fact, I have never made waffles (le GASP!) This looks super fantastic!

  14. Totally making these for dinner! What kind of yeast did you use? Thanks for the wonderful recipe!

    • Hi Samantha, I used ‘dry active yeast’. If you’re in the States, the most common equivalent would be those sachets of Red Star Yeast.

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