Four ingredients turn a can of corn into a savory waffle wrapped in browned cheddar. One egg and 2 tbsp of flour hold the whole kernels together, while the grated cheese does the real crisping: it melts first, then firms into a crunchy crust against the hot plates. Drain the corn thoroughly and pat it dry if needed, because wet kernels steam in the iron instead of crisping. Give the waffle the full 6 minutes so the cheese has time to set, and look for deep golden edges before serving. Thawed frozen corn or fresh kernels work just as well, dried first.
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.
