Tuesday, June 18, 2013

Belgian waffles with sweet corn, cheese and scallions

Waffles are a popular breakfast item in our home, but they are the sweet kind and for a long time were store bought. One weekend,  we wanted to eat something savory, but without too much work. Savory waffles were a nice thing to make with very little effort.

Belgian waffles are my favorite kind of waffles - the main difference is that they use yeast and less eggs. And the waffles are more crisp. If you don't like Belgian waffles, you could make these waffles with your favorite waffle recipe as well. I use King Arthur flour's Belgian waffle recipe without the maple syrup for savory waffles and it works well every time. The addition of the corn, adds texture to the waffle and a little pop of sweetness in a savory way when combined with cheese, dried red chili flakes and the scallions.

Since this was a last minute effort, I did not have a salsa or a sauce to serve the waffles with. If you plan ahead, please serve with a tomato, onion and cilantro salsa or a Romesco sauce. Both would work well with these waffles.

Waffles with sweet corn, cheese and scallions
1/2 cup fresh or frozen sweet corn
2 skinny scallions trimmed and finely chopped
1/8 teaspoon dried red chili flakes
1/4 teaspoon kosher salt
1/2 cup shredded sharp yellow cheddar cheese (or more)
1/2 recipe King Arthur flour Belgian Waffle recipe
  1. Prepare the waffle dough as per the King Arthur flour Belgian Waffle recipe. You need to keep it at room temperature for the yeast to work its magic.
  2. While the yeast is working,  finely chop the scallions - both white and green parts. If you are using frozen corn, wash them in hot water to remove the ice. If you are using fresh corn, remove the husk from the cob and the stem. Then placing the base in a bowl, use a paring knife to shave down the sides and kernels will collect at the bottom of the bowl. 
  3. Once the waffle dough is ready, add the corn, chopped scallions, dried red chili flakes, salt and shredded cheese to the dough and mix lightly. 
  4. Preheat the waffle iron and add half the dough to the pan and cook as per the instructions on your waffle iron. If you are using the stove top iron, then the best thing is to preheat both the plates separately on two burners for 2 minutes on medium heat. The cook each side for 3 minutes over medium heat. The waffles will be golden brown and crisp with still a little bit of softness remaining.
  5. Serve with a tomato salsa or a Romesco sauce.
Makes 8 quarters

Note: If you don't own a waffle iron, a stove top waffle iron is a wonderful thing to own. It fits easily in a drawer and requires no counter space. Since it is non-stick the waffle comes out easily and it is a breeze to clean.

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