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.
● 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!
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!