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Gluten-Free Cheese & Corn Waffles – a Tex-Mex Savoury Snack

Sweet waffles are the norm when it comes to making waffles for breakfast, but savoury ones are totally acceptable as a snack or to go with certain dishes. Using the gluten-free waffle batter, I leave out the sugar and add the corn kernels, cheese and onions.

The fun begins when you hear the corn popping and crackling in the waffle machine, although none turn into popcorn, the corn has a crisp, nutty texture inside and around the waffle once cooked.

If you like lots of cheese, there’s nothing wrong with adding more. In fact, with this savoury recipe, you can just about add anything you like: I’m thinking of shredded potatoes, ham, spinach, peppers, zucchini, mushrooms…

If chicken is your thing, then I highly recommend serving it with my Mexican Chipotle Chicken. They taste really good together and it adds a nice Tex-Mex theme to your meal.


A stack of gluten-free corn and cheese waffles on a plate

Gluten-Free Corn & Cheese Waffles

by Sandra - Fun Without Gluten
Savoury corn and cheese waffles are an amazing snack to have on their own or as a side to go with Tex-Mex dishes.
Using fresh corn gives a nice crunch and texture, plus it is fun to hear them popping while cooking the waffle machine!
5 from 1 vote
Prep Time 15 mins
Cook Time 3 mins
Batter Resting Time 30 mins
Total Time 48 mins
Course Breakfast, Kids' Snacks, Side Dish, Snack
Cuisine American, Tex-Mex, Vegetarian
Servings 12 waffles



  • 300 g store-bought or homemade gluten-free flour 
  • 2 tbsp gluten-free baking powder
  • 75 g butter, melted
  • 4 eggs, at room temperature
  • 350 ml milk
  • 1 tsp salt
  • ½ tsp white pepper
  • 4 tbsp polenta/cornmeal
  • 2 husks corn-on-the-cob, cooked and kernels removed
  • 2 spring onions/scallions, sliced
  • 150 g Cheddar/Monterey Jack cheese, grated


  • Bring the milk to room temperature or heat up slightly in the microwave for 15 seconds on the high setting.
  • In a medium bowl, mix the melted butter, eggs, milk, salt and pepper together.
  • Sieve the flour and baking powder into the mixture
  • Add the polenta and mix well for 3 minutes, making sure there are no lumps visible.
  • Cover and leave to rest for 30 minutes
  • Slice the cooked corn off the cob and add this together with the spring onions and grated cheese into the flour mixture, folding in gently.
    Slicing the cooked corn off the cob and adding this together with the spring onions and cheese into the flour mixture, folding in gently.
  • Heat up your waffle machine for 5 minutes at the maximum setting.
  • Carefully grease the waffle grids with butter using a silicone brush or a wad of paper towels.
  • Ladle just under ½ cup of the mixture into each grid. The thin batter will spread out on its own, but if it hasn’t reached the sides, add a little bit more.
    Ladling just under ½ cup of the mixture into each grid.
  • Close the lid and only open it after 3 minutes. Opening too soon may disrupt the cooking and tear the waffle. If the waffle is cooking too quickly, lower the temperature slightly.
    The cooked corn & cheese waffle in the waffle grid.
  • Remove each cooked waffle to a plate and cover with foil to keep warm. The waffle may seem floppy when removed from the waffle machine, but after a minute or so, they will stiffen up nicely.
    gluten-free corn waffles on a plate


  • Keeps for 2 days chilled
  • Suitable to freeze
Keyword gluten-free savoury, gluten-free tex-mex, gluten-free vegetarian, gluten-free waffles
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Serve with store-bought or homemade chipotle sauce from the Mexican Chipotle Chicken recipe.

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