Ingredients

• 1 large Avocado, cubed (220 g)
• 1 cup fresh Corn Kernels (from about 2 ears of corn) (146 g)
• 1 cup halved Cherry Tomatoes (142 g)
• ½ diced Jalapeno, seeded and deveined
• ½ cup diced Red Onion
• ¼ cup chopped Cilantro
• 2 Tbsp fresh Lime Juice (30 mL)
• ½ tsp Sea Salt

• 2 cups Gluten Free 1-to-1 Baking Flour spooned and leveled (220 g)
• 1 ½ cups Gluten Free Corn Flour (174 g)
• 1 Tbsp Baking Powder (11 g)
• 1 ½ tsp Baking Soda (6 g)
• 1 Tbsp minced fresh Oregano (2 g)
• ¾ tsp Sea Salt
• ½ tsp Black Pepper
• ¾ tsp Garlic Powder
• 3 ½ cups Buttermilk (828 mL)
• 4 Eggs (224 g)
• ½ cup fresh Corn Kernels (from about 1 ear of corn) (73 g)
• ⅓ cup Melted Unsalted Butter (76 g)
• ¾ cup crumbled Cojita Cheese (83 g)
• 2 Tbsp Honey (43 g)

Instructions

1. Add all ingredients to a medium mixing bowl. Stir to combine and place in the refrigerator until ready to serve.

1. Heat your waffle iron according to the manufacturer’s instructions.
2. In a large mixing bowl, add flour, cornmeal, baking powder, baking soda, oregano, salt, pepper and garlic powder. Whisk to combine and set aside.
3. In a medium mixing bowl, add buttermilk, eggs, corn, melted butter, cheese and honey. Whisk to combine and set aside.
4. Slowly whisk the wet ingredients into the dry, mixing until just combined.
5. Once the waffle iron is ready, spray with cooking spray and pour 1 ½ cups of the batter into the center of the iron; spreading the batter evenly. Close the lid and let cook until golden brown and crispy.
6. Remove waffle and set on a baking pan that has been placed in an oven set to 300°F. This will keep it crisp and warm while you make the other waffles. Repeat the process with the remaining batter.
7. Top each waffle with the salsa and drizzle with maple syrup or hot honey (if desired). Serve immediately.