Spicy Sweet Corn Waffles Food

CRISP 'N' TENDER CORN WAFFLES

Steps:

• Place egg whites in a small bowl; let stand at room temperature for 30 minutes. , In a large bowl, combine the flour, baking powder and salt. Combine the milk, corn, egg yolks and oil; stir into dry ingredients just until combined. , Beat reserved egg whites until stiff peaks form; fold into batter. Pour batter by 1/4 cupfuls into a preheated waffle iron; bake according to manufacturer's directions until golden brown.

SWEET 'N' SPICY ROASTED CORN

Steps:

• Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.

CORN FRITTER WAFFLES WITH SPICY MAPLE SYRUP

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil. Stir into dry ingredients just until moistened. Stir in corn., Bake in a preheated round Belgian waffle maker according to manufacturer's directions until golden brown. Meanwhile, combine syrup and cayenne. Serve with waffles and, if desired, cooked corn.

SWEET CORN WAFFLES

Steps:

• Gather the ingredients. Preheat the oven to 200 F.
• In a large mixing bowl, whisk together the flour, cornmeal, salt, sugar, and baking powder until completely combined.
• After the melted butter has cooled slightly, combine it with the grated corn, buttermilk, vanilla extract, and eggs in a large measuring cup or bowl, and whisk until completely combined.
• Pour the wet mixture into the mixing bowl containing the dry mixture and stir to combine. Be careful not to over combine, but make sure the wet ingredients are completely incorporated with the dry.
• Heat your waffle iron on the highest setting. Grease the waffle iron with more butter.
• Pour the batter in batches into the waffle iron so that the batter covers the whole surface. Cook for 5 to 7 minutes, or until lightly browned and crispy.
• Place the cooked waffles on a cooling rack over a baking sheet and keep warm in the preheated oven while you finish making the rest of the batch.
• When all the waffles are finished, serve with salted butter and warm maple syrup.

SPICY CORNMEAL WAFFLES

Steps:

• Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, cornmeal, buttermilk, oil, egg, chili powder and cumin until blended. Stir in shredded cheese. Let stand 10 minutes, allowing cornmeal to soften.
• Pour about 1/2 cup batter onto center of hot waffle maker; spread batter to 1/2 inch from edge. (Waffle makers vary in size; check manufacturer's directions for recommended amount of batter.) Close lid of waffle maker. Bake according to manufacturer's directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.
• Top each waffle with 1/4 cup pico de gallo, 3 slices avocado, 1 heaping tablespoon cilantro and 1 heaping tablespoon queso fresco. Serve warm.