Savoury Sweetcorn Waffles, Mexican Style

I love a good waffle, sweet or savoury. These couldn‘t be simpler to make, topped with Elotes style sauce, avocado, tomatoes, charred corn and jalapenos.

The waffles are crisp on the outside, soft and fluffy in middle with nuggets of sweet juicy corn kernels, all combine with a little kick of spice.

If you can‘t get corn ears, then tinned sweet corn is just fine.

SERVES:
4

Ingredients
Instructions

Ingredients

Waffles

WET

1 cup plant milk (I used oat)

1 tbs apple cider vinegar

1 tbs light oil (I used Ground nut)

DRY

1 cup all-purpose plain flour (use GF if you like)

1 heaped tbs fine cornmeal/polenta

1 tbs baking powder

½ tsp salt

Grind of black pepper

1tsp smoked paprika

1/8-1/4 tsp cayenne pepper

½ jalapeno Finely diced (optional)

3 corn ears or 3 150g tins of sweetcorn

Light oil

Elotes style sauce

½ cup vegan mayo

Juice of 1 lime

¼ tsp cayenne pepper

2 tbs crumble vegan feta or vegan Parm

2 tbs chopped coriander leaves

¼ tsp smoked paprika

Salt and pepper

To serve

2 avocados sliced

4 spring onions finely sliced

8 medium vine tomatoes quartered

Small bunch coriander leaves

1 jalapeno chilli finely sliced

Handful of mixed radishes finely sliced

Micro herbs or sprouts (optional)

Instructions

Pre heat the oven to the highest temperature, place the corn on a baking tray and drizzle with a little light oil. Roast until golden and charred in places. About 20 minutes, turn corn regularly. Once the corn is cooked, allow to cool enough to handle and shuck the kernels off into a bowl and set aside. Miss this step if using tinned sweetcorn.
In a small bowl combine the wet ingredients stir and set aside.
In a larger bowl combine the dry ingredients
In another bowl combine he elotes sauce mix, taste for seasoning and add salt and pepper to taste.
Now add the wet ingredients to dry and whisk until just combine.
Add 1/3 of the charred corn or one tin of drain sweetcorn, stir to combine and set aside.
Turn on the waffle iron to high.
Make sure you have prepped all your toppings before you start making the waffles.
When you're ready to serve, start cooking the waffles as per your waffle irons instructions, they do vary. For mine I grease the iron on both sides very, very, well. Then cook the waffles on high for about 2-3 minutes, then I turn the iron down to medium for a further 5 minutes. Check on them to make sure they are nice and crisp. if not, I whack up the heat for another minute.
When the waffle ids ready either keep warm in the oven whilst you make the other or serve immediately. Top with a spoonful or two of the elotes sauce, followed by the remaining ingredients and finished with the remaining charred corn or drained tinned corn.