Fresh Corn Waffles with Summer Berry Sauce

updated Jul 13, 2022
Fresh Corn Waffles with Summer Berry Compote Recipe

These sweet corn-speckled waffles are cooked until brown and topped with a blend of summer berries.

Makes12 (4-inch) waffles

Prep15 minutes

Cook18 minutes

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corn waffles with berry compote
Credit: Photo: Julia Gartland; Food Styling: Greg Lofts

A hotel with a continental breakfast was the pinnacle of sophistication for pre-tween me. There were tables spread with chilled juices, breakfast pastries, and hot plates piled high with scrambled eggs, bacon, and sausage.

But the pièce de résistance were the Belgian waffles, made to order by a uniformed attendant. They were crisp yet fluffy, with deep divots for capturing melted butter and syrup. While a classic Belgian waffle knows no season, I thought it could be fun to create a version that was specifically summery — and that’s how this corn-studded waffle drizzled with sweet-tart summer berry sauce was born.

Credit: Photo: Julia Gartland; Food Styling: Greg Lofts

Corn and Summer Berries are a Winning Combination

Sweet corn is a summer side staple, while ripe and juicy berries take center stage for breakfast and dessert. In this fluffy waffle recipe, grated corn infuses the batter with corn flavor, and fresh kernels are stirred in for a pop of fresh corn with every bite. The waffles are great with the classic butter and maple syrup, but for the ultimate summer breakfast experience, top them with blueberry compote or raspberry sauce.

What Is the Secret to Fluffy Waffles?

The best waffles have a crisp, buttery exterior and a light, fluffy interior. The secret lies in the combination of ingredients, plus an easy technique.

  • Buttermilk + baking powder: Tangy buttermilk and baking powder add lift to the waffle batter.
  • Whipped egg whites: Whip egg whites until soft peaks form. The air trapped in the egg protein matrix provides additional lightness.
  • Fold the egg whites into the batter: To make sure the waffles stay light and fluffy, you need to take it easy with the whipped whites. Gently fold them into the batter until a few streaks of egg white remain.

Can You Make Belgian Waffles in a Regular Waffle Maker?

Yes! This batter can be easily used in a regular waffle maker with no changes. Expect to make 12 (4-inch) waffles in a regular waffler versus 5 (6-inch) Belgian waffles. While every waffle maker is different, make sure to preheat yours according to the manufacturer’s instructions. Regular waffles should take about 6 minutes, while Belgian waffles will be done in 4.

Can You Freeze Waffles?

Yes, freezing homemade waffles is one of our favorite ways to make mornings easier. Cool the waffles to room temperature, then arrange in a single layer on a baking sheet. Freeze until solid, then transfer to a zip-top freezer bag or container for up to 3 months. Reheat them in the oven or the toaster, Eggo-style.

Fresh Corn Waffles with Summer Berry Compote Recipe

These sweet corn-speckled waffles are cooked until brown and topped with a blend of summer berries.

Prep time 15 minutes

Cook time 18 minutes

Makes 12 (4-inch) waffles

Nutritional Info


  • 4 tablespoons

    (1/2 stick) unsalted butter, plus more for serving

  • 2 ears

    shucked fresh corn, divided

  • 1 1/2 cups


  • 1 teaspoon

    vanilla extract

  • 2

    large eggs

  • 1 3/4 cups

    all-purpose flour

  • 1/3 cup

    packed light brown sugar

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    kosher salt

  • Cooking spray

  • Blueberry compote, raspberry sauce, maple syrup, or powdered sugar for serving


  1. Heat a waffle iron to medium-high according to manufacturer’s instructions. Meanwhile, make the waffle batter.

  2. Cut 4 tablespoons unsalted butter into 4 pieces. Place in a medium microwave-safe bowl and microwave until melted, 20 to 30 seconds.

  3. Cut the kernels from 1 ear of the fresh corn: Place on a cutting board on its side. Cut down the side of the cob to remove the kernels. Rotate the cob so the flat (cut) end is against the board and continue cutting and rotating. Transfer to the bowl of butter. Grate the remaining 1 ear on the large holes of a box grater directly into the same bowl.

  4. Add 1 1/2 cups buttermilk and 1 teaspoon vanilla extract to the bowl.

  5. Separate 2 large eggs, adding the yolks to the bowl of corn and the whites to a separate medium bowl (preferably stainless steel). Stir the corn mixture until combined. Whisk the egg whites until soft peaks form, 3 to 4 minutes.

  6. Place 1 3/4 cups all-purpose flour, 1/3 cup packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon kosher salt in a large bowl and whisk to combine.

  7. Add the buttermilk-corn mixture and stir until just combined and all of the flour is moistened. Do not overmix.

  8. Add the egg whites to the batter. Use a spatula to fold the batter until just incorporated (a few streaks of egg white are okay).

  9. Coat the waffle iron with cooking spray. Spoon the batter into the waffle iron, a heaping 1/3 cup for regular (4-inch) waffles or scant 1 cup for Belgian waffles. Cook according to the manufacturer’s instructions, about 6 minutes for regular waffles and 4 minutes for Belgian waffles. Enjoy while still warm with blueberry compote or raspberry sauce and a dusting of powdered sugar, or maple syrup and more butter.

Recipe Notes

Keep warm: Arrange a rack in the middle of the oven and heat the oven to 275°F. Place the waffles in a single layer on a rack set inside a rimmed baking sheet until ready to serve.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days, or frozen for up to 3 months.

To reheat: Arrange waffles in a single layer on a baking sheet. Bake at 350°F until warm and crisp, about 6 minutes.

Frozen corn variation: Substitute the fresh corn with 2 cups thawed frozen corn kernels. Leave 1 cup whole and finely chop 1 cup before proceeding with the recipe.