Corn Waffles with Salsa


Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too. So here is the recipe:


  • Corn kernels crushed 1 cup
  • Refined flour (maida) 2 cups
  • Baking powder 1 teaspoon
  • Salt ½ teaspoon
  • Crushed black peppercorns 1 teaspoon
  • Castor sugar (caster sugar) 1 tablespoon
  • Egg 1
  • Melted butter ½ cup
  • Buttermilk 1 cup
  • Tomatoes chopped 2-3 medium
  • Green chillies finely chopped 1-2
  • Onion chopped 1 medium
  • Fresh coriander leaves chopped 1 tablespoon
  • Salt to taste
  • Sugar ½ teaspoon
  • Tobasco sauce 2 teaspoons
  • Juice of ½ lemon


  1. To make salsa, mix together tomatoes, green chillies, onion, coriander leaves, salt, sugar, Tabasco sauce and lemon juice in a bowl.
  2. Preheat a waffle iron.
  3. Mix together flour, baking powder, salt and crushed peppercorns in another bowl.
  4. Beat together castor sugar, egg and butter in another bowl till well combined. Add flour mixture, corn and buttermilk and beat till well mixed.
  5. Spoon a portion of the corn mixture on the hot waffle iron, cover and cook for 3-4 minutes or till it turns golden brown.
  6. Serve hot with salsa.


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