Corn Fritter Waffle Salad Bowl

Serves 4 · 20 min prep · 25 min cook

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
• 1/2 tsp smoked paprika
• 2 large eggs
• 3/4 cup whole milk
• 1/3 cup scallions, thinly sliced
• 1 jalapeño, minced
• 3/4 cup sharp cheddar, shredded
• 6 cups mixed salad greens
• 1 1/2 cups cherry tomatoes, halved
• 1 large avocado
• 1/4 cup fresh basil, torn
• 2 tbsp lime juice
• 3 tbsp olive oil
• 1 tsp honey
• as needed cooking spray

Instructions

1. 1Preheat the waffle iron to medium-high. If using fresh ears, cut the kernels from the cobs and pat them dry with a towel so the batter stays thick.
2. 2In a large bowl whisk flour, cornmeal, baking powder, salt, and smoked paprika. In another bowl beat eggs with milk until blended.
3. 3Stir the wet ingredients into the dry just until combined. Fold in corn kernels, scallions, minced jalapeño, and shredded cheddar. Batter will be thick and studded.
4. 4Coat the waffle iron with cooking spray. Portion batter onto the grids, spreading gently so corn is evenly distributed. Close and cook until deep golden and crisp at the edges, 5 to 7 minutes.
5. 5Transfer corn fritter waffles to a rack so they stay crunchy. Repeat to make 4 waffles total.
6. 6While waffles finish, build the salad base: divide mixed greens among four bowls. Scatter halved cherry tomatoes and torn basil over the greens.
7. 7Dice the avocado and add to the bowls. Whisk lime juice, olive oil, honey, and salt into a bright dressing.
8. 8Drizzle dressing over each salad and toss lightly in the bowl so leaves are coated but not soggy.
9. 9Cut each warm corn fritter waffle into quarters or wedges and arrange on top of the dressed greens like croutons with personality.
10. 10Serve immediately so the waffle stays crisp against the cool, juicy salad. Extra waffles reheat well in a toaster for next-day lunch bowls.