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.


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