1. Gather the ingredients.

2. Preheat the oven to 200 F — this is to keep them warm as you make more batches. Skip this step if you are serving them as they come out of the waffle iron.

3. Heat the waffle iron on a medium setting, following the instructions in your waffle iron brochure or manual.

4. In a mixing bowl, combine the flour, baking powder, salt, and sugar. Set aside.

5. In another bowl, combine the eggs and milk; whisk until well blended. Whisk in the 1/4 cup of melted butter.

6. Add the egg and milk mixture to the flour mixture and blend thoroughly. Stir in the corn kernels. If necessary, add more milk to make the batter thin enough to flow when poured into the waffle iron.

7. Following the appliance directions, fill the waffle iron with the batter, gently spreading as needed. 

8. When the first batch is done, remove them to a baking sheet and place them in the preheated oven to keep warm while you cook subsequent batches.

9. To serve, drizzle the corn waffles with melted butter and maple syrup.

10. Enjoy!

Notes:

• To cook fresh corn in the microwave, shuck 2 to 3 ears of corn and rinse, removing any silk. Use a sharp knife and cut the kernels from the ears. Put the corn kernels in a microwave-safe bowl and add 2 tablespoons of water. Cover the bowl with plastic wrap and microwave on 100 percent power for about 4 to 6 minutes, stirring halfway through the cooking time. 

Recipe Variations

• Add about 1/2 cup of crumbled cooked bacon or diced ham to the waffle batter along with the corn.

• Add about 1/2 cup of chopped pecans or walnuts for extra texture.

• Replace 1/3 to 1/2 cup of the flour with cornmeal.

• For savory waffles, omit the sugar or reduce it to 1 tablespoon.

• Add finely chopped red and green bell pepper to the batter (savory version).