Cheesy Sweetcorn Savoury Waffles

Waffles are such a fun, tasty treat, and this recipe puts a savoury twist on a sweet brunch classic. A dash of coriander, chilli and lime spices up this simple yet delicious dish, made with store cupboard and fridge essentials.


• 180g self-raising flour
• 1 teaspoon baking powder
• 1 Respectful egg
• 260ml milk
• 198g tin of sweetcorn, drained
• 80g cheddar cheese, grated
• 4 spring onions, finely sliced
• Sea salt and freshly ground black pepper
• 1 ripe avocado, roughly chopped
• 4 ripe tomatoes, roughly chopped
• 1 lime
• A few sprigs of coriander, leaves picked and roughly chopped
• ½ chilli, finely sliced
• Extra virgin olive oil
• Sour cream, to serve

Cooking time

15 minutes




Pre-heat your waffle maker to high, then sift the flour and baking powder into a large mixing bowl. Add the egg and milk, then whisk until silky smooth. Fold the sweetcorn, cheddar, and spring onions through the batter, then season lightly with sea salt and black pepper.

Whip up a quick salsa, by mixing the avocado, tomatoes, juice of half a lime, coriander, and chilli together. Drizzle in a little extra virgin olive oil and season to taste. If you prefer a smoother salsa, use a pestle and mortar or the end of a rolling pin to combine.

Cook the waffles according to your waffle machine instructions, until golden brown. This should take around 5 minutes, but if your waffles are undercooked, you can cook them for longer, checking their colour every 30 seconds.

Plate up the golden waffles and top with the spicy salsa, along with a generous spoonful of sour cream, then finish with a juicy wedge of lime.

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