Grilled Corn Caramel Waffles

Serves 4 · 25 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 10g protein
• 68g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup fine yellow cornmeal
• 3 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine salt
• 1 1/4 cups buttermilk
• 2 large eggs
• 5 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 cup fresh corn kernels
• 1/2 cup light brown sugar
• 1/3 cup heavy cream
• 2 tbsp unsalted butter for caramel
• 1/2 tsp flaky sea salt
• as needed nonstick cooking spray

Instructions

1. 1Heat a grill pan or outdoor grill to medium-high. Spread the fresh corn kernels in a single layer and grill, turning often, until lightly charred in spots and fragrant, about 4 to 6 minutes; set aside to cool slightly.
2. 2Preheat the waffle iron to medium. In a mixing bowl whisk the flour, cornmeal, granulated sugar, baking powder, and salt.
3. 3Whisk the buttermilk, eggs, melted butter, and vanilla in another bowl until combined. Fold the wet ingredients into the dry mixture until just moistened, then gently stir in half of the grilled corn kernels.
4. 4Mist the waffle iron with nonstick spray. Portion batter onto the iron and cook until the waffles are golden brown with crisp edges and the cornmeal smells toasty, roughly 4 to 5 minutes per batch.
5. 5While the waffles cook, make the corn caramel: melt the caramel butter in a small saucepan over medium heat, add the brown sugar, and stir until it looks sandy and starts to bubble.
6. 6Slowly stream in the heavy cream while whisking; the mixture will foam. Keep cooking, stirring constantly, until the caramel is smooth, glossy, and thick enough to coat the back of a spoon, about 3 to 4 minutes.
7. 7Stir the remaining grilled corn into the warm caramel along with flaky sea salt so every bite has sweet-salty pops of corn.
8. 8Keep finished waffles on a rack in a low oven if needed so they stay crisp. Plate each waffle, spoon the warm corn caramel generously over the top, and finish with an extra pinch of flaky salt. Serve immediately while the caramel is still pourable and the waffle edges crackle.