Sweet Corn + Green Chile Waffles with Peach Pico de Gallo

Sweet Corn + Green Chile Waffles with Peach Pico de Gallo -- crisp, savory corn waffles studded with mild green chiles and topped with a fresh peach salsa. These waffles warm up to light, crisp perfection in a toaster, too, making them the ideal homemade freezer waffles.

Oh hey, pals! Emily here from @thepigandquill. I hope everyone enjoyed the long weekend. I’m struggling big time with the idea that summer is already upon us. On the one hand, I love summer and the general carefree vibes that go along with it. On the other, I like to think it’s still early enough in the year to procrastinate just a little more on my 2019 to-do list. First at the top? Get a better game plan together for fast weekday meals. And finally stay awake through a single Star Wars movie. I know, I set the bar pretty high for myself.

Did someone say homemade freezer waffles?

These Sweet Corn + Green Chile Waffles definitely check that first box because they are the absolute *best* for reheating in a conventional toaster. They’re excellent fresh, too, of course, but in the interest of killing two birds with one, uh, waffle, I’m going to suggest that you double the recipe, enjoy half of them for a summer brunch or breakfast-for-dinner situation, and then get a freezer stash going with the second half.

sweet corn waffles with peach pico

 If you happen to be using the same mini waffle iron I used to make these guys (a gift from Kelly, by the way, because she is The Sweetest!), you’ll end up with perfectly petite, perfectly round homemade freezer waffles that heat up just as quickly and crisply as those little guys in the yellow box made famous in the 80’s.

corn waffles with peach pico closeup

corn waffles with peach pico

The Best Sweet Corn + Green Chile Waffles

Of course, the BIG difference between these guys and the freezer waffles of yesteryear all comes down to flavor. I’m a longtime fan of savory breakfasts -- especially ones that involve salsa and avocados -- so going the route of a Cali-Mex (Mexicali?) situation takes these over the top for me. The waffles, themselves, are studded with corn and mild green chiles (feel free to use hot if you or your family’s preference trends toward spicy), and the peach pico de gallo is loaded with tree-ripened stone-fruit, sweet tomatoes, more green chiles and even a little maple syrup. (Tossed with a little orzo it also makes a gorgeous summer pasta salad!)

sweet corn waffles

In the interest of keeping these savory corn waffles dairy-free (I like to save my dairy consumption for heavy hitters, like this Smoked Gouda Instant Pot Mac and Cheese), I skipped adding cheese or sour cream, but if you were to go for it, no one would fault you.

These Sweet Corn + Green Chile Waffles were also the best addition to a rainbow-hued picnic lunch we took to the zoo the other day. (Make sure they’re completely cooled first so they don’t steam up and get soggy in the lunch.) They were such a fun, handheld snack! In fact, Lana ate everything you see here and then asked that we toast up another when we got home. Which we did, of course, thanks to that good ol’ freezer stash.

sweet corn waffles in rainbow lunchbox

Happy SUMMER, friends!

xo,

Em

Digging the savory waffle thing? Try Kelly's Savory Waffles with Chicken Sausage:

Sweet Corn + Green Chile Waffles with Peach Pico de Gallo

Description

Sweet Corn + Green Chile Waffles with Peach Pico de Gallo -- crisp, savory corn waffles studded with mild green chiles and topped with a fresh peach salsa. These waffles warm up to light, crisp perfection in a toaster, too, making this the ideal homemade freezer waffles.

Ingredients

3⁄4 cups
Flour
1⁄4 cup
rice flour
1⁄2 teaspoon
Baking Powder
1⁄4 teaspoon
Baking Soda
1 tablespoon
Sugar
1⁄2 teaspoon
Himalyan pink or sea salt
1 cup
unsweetened almondmilk (or sub your milk of choice)
1⁄3 cup
avocado oil
1  
large egg
1 cup
canned corn (rinsed and well-drained, plus extra for serving)
4 ounces
can of chopped mild green chiles (lightly drained, divided)
   
---FOR THE PICO---
2  
fresh peaches (chopped)
20  
Grape Tomatoes (quartered)
1⁄4  
small red onion (diced)
   
handful of fresh cilantro (finely chopped)
   
juice of 1 lime
1 tablespoon
Maple Syrup
   
---FOR SERVING---
   
sliced avocado
   
extra maple syrup

Notes

● These reheat extremely well in the toaster, so don’t be shy about freezing leftovers or doubling the batch.
● I used this waffle maker, and even though the process is a little repetitive because of the small size, I love the perfectly round, kid-friendly shape. (Each waffle cooks in 4-5 mins.)
● This is a super mild recipe in terms of spice. If you like heat, feel free to use hot green chiles, and add a finely chopped jalapeno (with or without the seeds, depending on your preference) to the pico.
● Need a quick summer picnic recipe? Make up a batch of the Peach Pico de Gallo and fold it into a little cooked orzo with a drizzle of olive oil. Instant pasta salad!

Instructions

In a large bowl, whisk together flour, rice flour, baking powder, baking soda, sugar and salt. Add milk, avocado oil and egg and whisk until just combined. Fold in corn and 2 T of the green chiles. Allow the batter to rest 15 mins while you make the pico and the waffle iron preheats.
In a medium bowl, combine remaining green chiles, peaches, tomatoes, red onion, cilantro, lime juice, maple syrup and salt. Set aside until serving.
Preheat oven to 200F. Prepare waffles according to manufacturer’s instructions, keeping waffles warm in preheated oven until ready to serve.
Serve waffles topped with plenty of the peach pico de gallo, sliced avocado, a scattering of corn and more maple syrup for drizzling. Enjoy!

Yields 3 Servings