CORN WAFFLE BLT w/CHIPOTLE BUTTER AND CANE SYRUP

Sweet Corn Waffle BLT with Chipotle Butter and Cane Syrup
Makes about 2 servings

1 cup buttermilk

2 eggs

2 tablespoons honey

1-1/2 cups all-purpose flour

1/2 cup stoneground cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1 to 2 cups shredded sharp cheddar cheese

1 ear sweet corn, kernels cut off, about 1/2 cup

1 jalapeno, seeds removed, minced

8 slices thick-cut bacon, cooked until crispy

2-3 tomatoes, sliced

1 cup fresh arugula

1 avocado, sliced

Kosher salt and pepper

Cane syrup, for serving

Chipotle Butter

6 tablespoons salted butter, softened

2 chipotle chiles in adobo, minced

In a large bowl, whisk buttermilk, eggs and honey. Add flour, cornmeal, baking powder and salt and stir until just combined. Batter may be a little lumpy. Stir in cheese, corn and jalapeno. Let batter sit 5-10 minutes.

Preheat waffle iron. In a small bowl, mix butter and chipotle chiles until well combined. Cook waffles according to waffle iron directions. Keep warm. Season tomatoes with salt and pepper.

To assemble, spread each warm waffle with chipotle butter and then layer on the tomatoes, bacon and arugula. Add another waffle. Top with tomatoes, arugula and sliced avocado. Finish with a drizzle of cane syrup.