Corn Fritter Waffle Salad Bowl

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 480 cal
• 15g protein
• 58g carbs
• 22g fat
• 9g fiber

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Ingredients

• 2 cups fresh corn kernels
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 1/2 tsp baking powder
• 1 tsp kosher salt
• 2 large eggs
• 3/4 cup buttermilk
• 1/4 cup scallions, thinly sliced
• 1 jalapeño, minced
• 6 cups mixed salad greens
• 1 1/2 cups cherry tomatoes, halved
• 1 bell pepper, diced
• 1/4 cup fresh basil, torn
• 2 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp honey
• 1/2 cup crumbled feta
• as needed cooking spray

Instructions

1. 1Preheat the waffle maker to medium-high and mist both plates with cooking spray so the corn batter will release in clean grids.
2. 2In a large bowl stir together the flour, cornmeal, baking powder, and salt until the dry mix looks uniform.
3. 3Whisk the eggs and buttermilk in a second bowl, then fold the wet mixture into the dry ingredients just until combined; a few small lumps are fine.
4. 4Fold in the corn kernels, scallions, and minced jalapeño so every scoop of batter is studded with vegetables.
5. 5Scoop batter onto the hot iron, close, and cook until the fritter waffle is deep golden, crisp at the edges, and set in the center, about 4 to 5 minutes. Repeat to yield eight small fritter waffles, holding them on a wire rack.
6. 6While the waffles cook, pile the salad greens into four bowls and scatter cherry tomatoes, diced bell pepper, and torn basil over the top.
7. 7Whisk the lime juice, olive oil, honey, and salt into a quick bright dressing until emulsified.
8. 8Drizzle the dressing over the greens and toss gently so every leaf is lightly coated without wilting.
9. 9Nestle two warm corn fritter waffles into each bowl, slightly overlapping the salad.
10. 10Finish each bowl with a generous sprinkle of crumbled feta and an extra grind of black pepper if desired.
11. 11Serve right away so the waffle fritters stay crunchy against the cool, juicy summer salad.