Corn Waffles with Strawberry Syrup

YIELD: 4 servings 

TOTAL TIME: 30 minutes 


  • 3/4 cup agave nectar, preferably blue 
  • 1 pound strawberries, hulled, sliced lengthwise, divided 
  • 1 teaspoon kosher salt, plus more 
  • 1 cup all-purpose flour 
  • 1 cup fine stone-ground yellow cornmeal 
  • 2 tablespoons sugar 
  • 1 tablespoon baking powder 
  • 1/2 teaspoon baking soda 
  • 2 ears of corn, husked, kernels grated on the large holes of a box grater (about 1 cup) 
  • 2 large eggs, beaten to blend 
  • 1 1/2 cups buttermilk 
  • 1 teaspoon vanilla extract 
  • 1/2 cup (1 stick) unsalted butter, melted, slightly cooled, plus more room temperature for waffle iron 


Preheat oven to 200°F. Set a wire rack inside a rimmed baking sheet and place in oven. Bring agave to a boil over medium-low heat (keep an eye on it; you don’t want it to boil over). Immediately remove from heat and stir in half the strawberries and a pinch of salt; let sit until ready to serve. Save remaining berries separately for serving also. 

Whisk flour, cornmeal, sugar, baking powder, baking soda, and 1 tsp. salt in a medium bowl to combine. Whisk grated corn, eggs, buttermilk, vanilla, and 1/2 cup melted butter in a large bowl to combine. Add dry ingredients and stir with a rubber spatula until just incorporated (don’t worry about any small lumps). 

Heat waffle iron until very hot; brush with butter. Working in batches and brushing iron with more butter as needed, pour batter onto iron (it should cover the entire surface; amount of batter needed will vary according to manufacturer). Cook waffles until golden brown and cooked through, 5–7 minutes. Transfer to wire rack in oven as you go. 

Serve waffles with room-temperature butter, strawberry-agave syrup, and reserved fresh strawberries. 

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