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1. Thinly slice the scallions and roughly chop the fresh cilantro. Melt the unsalted butter and let it cool slightly. If using fresh corn on the cob, cut the kernels from the cobs.
4 tbsp unsalted butter,
1 cup fresh corn kernels,
4 piece scallions,
0.2 cup fresh cilantro
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2. Preheat the waffle iron to medium-high heat and lightly brush or spray the plates with neutral oil.
2 tbsp neutral oil
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3. In a large bowl whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, smoked paprika, and black pepper until evenly combined.
1.2 cup all-purpose flour,
0.5 cup fine cornmeal,
2 tsp baking powder,
0.2 tsp baking soda,
0.8 tsp salt,
0.5 tsp smoked paprika,
0.2 tsp black pepper
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4. In a separate bowl whisk the eggs until smooth, then whisk in the buttermilk and melted butter until fully combined.
2 piece eggs,
1.2 cup buttermilk,
4 tbsp unsalted butter
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5. Pour the wet mixture into the dry ingredients and gently fold just until no dry patches remain, keeping the batter slightly lumpy rather than overmixed.
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6. Fold the corn kernels, sliced scallions, and shredded sharp cheddar cheese into the batter until evenly distributed.
1 cup fresh corn kernels,
4 piece scallions,
0.8 cup sharp cheddar cheese
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7. Ladle enough batter onto the preheated waffle iron to cover the grid without overflowing, close the lid, and cook until the waffles are deeply golden and crisp on the outside, about 4 to 5 minutes per batch.
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8. Transfer cooked waffles to a wire rack so they stay crisp and repeat with the remaining batter, lightly oiling the waffle iron between batches as needed.
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9. Serve the warm corn and scallion waffles topped with spoonfuls of Greek yogurt or salsa and a sprinkle of chopped cilantro.
1 cup plain Greek yogurt,
1 cup salsa,
0.2 cup fresh cilantro
By mansi