CORN WAFFLES WITH STRAWBERRY SYRUP

Corn Waffles with Strawberry Syrup image

Provided by Amelia Rampe

Yield 4 servings

Number Of Ingredients 13

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

Steps:

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.