Crispy corn cheddar waffles: stir drained corn with cheddar, egg and a little flour, then press into a hot waffle maker for 6 minutes until the cheese sets into a golden, crispy shell around juicy kernels.
Instructions
- 1
Open the can of corn and drain off the liquid. The drier the kernels, the crispier the waffle will be.
- 2
Grate 100 g of cheddar right on top. Add one egg and two tablespoons of flour. Stir until everything is evenly coated — the batter stays chunky, corn doesn’t break down, and that’s what gives it the texture.
- 3
Spread into a hot waffle maker and press down to fill every groove. Close the lid and cook for 6 minutes. The cheese melts first, then sets into a crispy shell.
06:00 - 4
Serve golden corn and cheddar waffles with a drizzle of savory glaze on top.
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Frequently Asked Questions
Why drain the corn so well?
Excess liquid steams the batter and stops it crisping. The drier the kernels, the crunchier the waffle — pat them dry if needed.
Fresh or canned corn?
Canned is quick and works great once drained. Fresh or thawed frozen corn also works; just dry it well before mixing.
Why does the batter stay chunky?
You want whole kernels, not a purée — the chunky batter gives the waffle its texture, with cheese setting into a crisp shell around the corn.