Savoury Sweetcorn Waffles, Mexican Style

Instructions

1. 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.
2. In a small bowl combine the wet ingredients stir and set aside.
   
3. In a larger bowl combine the dry ingredients
   
4. In another bowl combine he elotes sauce mix, taste for seasoning and add salt and pepper to taste.
   
5. Now add the wet ingredients to dry and whisk until just combine.
   
6. Add 1/3 of the charred corn or one tin of drain sweetcorn, stir to combine and set aside.
   
7. Turn on the waffle iron to high.
   
8. Make sure you have prepped all your toppings before you start making the waffles.
   
9. 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.
   
10. 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.