1 cup fresh or frozen sweet corn kernels (thaw first if using frozen)
1 large egg
1/3 cup vegetable oil
3 tablespoons honey
1 teaspoon vanilla extract
1 1/2 cups whole milk
Baking spray for greasing waffle iron
For the butter:
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup strawberry jam
1 jalapeño, finely chopped (remove seeds for less spicy flavor)
Heat waffle iron according to manufacturer’s instructions.
Combine flour, cornmeal, baking powder, and salt in a medium bowl. Combine corn, egg, oil, honey, and vanilla in a separate large bowl. Whisk until everything is incorporated. Whisk in milk. Pour dry ingredients into wet ingredients all at once. Whisk just until everything is mixed together.
Grease waffle iron with baking spray then ladle the batter into the waffle iron. Cook according to manufacturer’s instructions.
While waffles are cooking, combine butter, jam, and jalapeño in the bowl of a stand mixer and beat on medium until combined and fluffy. Set aside until ready to serve (stick in the fridge if it is very soft).
Serve waffles hot with the strawberry-jalaepño butter and maple syrup.