Zesty Chili-Lime Shrimp & Avocado Corn Waffles

Move over, sweet pancakes! These savory corn waffles are about to become your new favorite versatile base for a flavor-packed meal. Topped with zesty chili-lime shrimp and a cooling avocado crema, this dish brings a vibrant kick to your table, perfect for a special brunch or a light, exciting dinner. It’s a delightful fusion of textures and tastes that’s surprisingly easy to whip up.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• **For the Corn Waffles:**
• 1 cup all-purpose flour
• 1/2 cup fine cornmeal
• 1 tbsp baking powder
• 1 tsp granulated sugar
• 1/2 tsp salt
• 1 1/4 cups buttermilk
• 2 large eggs, lightly beaten
• 1/4 cup unsalted butter, melted
• 1 cup fresh or frozen (thawed) corn kernels
• 1 small jalapeño, finely diced (optional, remove seeds for less heat)
• **For the Chili-Lime Shrimp:**
• 1 lb large shrimp (21-25 count), peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Salt and black pepper to taste
• **For the Avocado Crema:**
• 1 large ripe avocado, pitted
• 1/2 cup plain Greek yogurt (full-fat recommended)
• Juice of 1/2 lime
• 2-3 tbsp water, as needed to thin
• Pinch of salt
• **For Garnish:**
• Fresh cilantro sprigs
• Lime wedges

Instructions

1. 1. **Whisk Dry Ingredients:** In a large mixing bowl, combine all-purpose flour, fine cornmeal, baking powder, granulated sugar, and salt. Whisk them together thoroughly to ensure even distribution.
2. 2. **Combine Wet Ingredients:** In a separate medium bowl, whisk together the buttermilk, lightly beaten eggs, and melted unsalted butter until well combined.
3. 3. **Mix Batter:** Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine. Fold in the fresh or thawed corn kernels and finely diced jalapeño (if using) until evenly distributed.
4. 4. **Preheat Waffle Iron:** Turn on your waffle iron and allow it to preheat fully according to the manufacturer's instructions. Lightly grease the plates if your waffle iron is not non-stick.
5. 5. **Cook Corn Waffles:** Ladle approximately 1/2 to 3/4 cup of the prepared batter onto the hot waffle iron, adjusting the amount based on your iron's size. Close the lid and cook for 3-5 minutes, or until the waffles are golden brown and cooked through. Transfer cooked waffles to a wire rack or a plate in a warm oven while you continue with the remaining batter.
6. 6. **Prepare Avocado Crema:** In a small food processor or blender, combine the pitted avocado, plain Greek yogurt, juice of half a lime, and a pinch of salt. Blend until the mixture is smooth and creamy, adding 2-3 tablespoons of water, one tablespoon at a time, to achieve your desired drizzling consistency. Taste and adjust seasoning as needed.
7. 7. **Season and Cook Shrimp:** Pat the peeled and deveined shrimp very dry with paper towels. In a medium bowl, toss the shrimp with olive oil, chili powder, ground cumin, garlic powder, salt, and black pepper until each shrimp is evenly coated. Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until they turn pink and opaque.
8. 8. **Finish Shrimp & Assemble:** Remove the cooked shrimp from the heat. Stir in the remaining lime juice and chopped fresh cilantro. Place a warm corn waffle onto each serving plate. Pile a generous portion of the chili-lime shrimp on top of each waffle. Drizzle liberally with the creamy avocado crema and garnish with extra fresh cilantro sprigs and a lime wedge for serving. Serve immediately and enjoy!

Chef's Note

For extra depth of flavor in your corn waffles, roast the fresh corn kernels slightly before adding them to the batter. This caramelizes the sugars and adds a smoky sweetness that complements the savory shrimp beautifully.

Make-Ahead Tips

The avocado crema can be made up to 4 hours in advance and stored in an airtight container in the fridge, with plastic wrap pressed directly onto the surface to prevent browning. The corn waffle batter can be prepared up to 1 hour ahead and kept in the fridge. Cooked waffles can be reheated in a toaster.

Substitutions

Shrimp: Chicken breast, firm tofu, or black beans for a vegetarian option. Buttermilk: Milk + 1 tbsp vinegar/lemon juice. Greek yogurt: Sour cream or vegan sour cream. Jalapeño: Green chilies or omit for less spice.