This recipe is featured in our Weekly Meal Planner here!
¾ cup all-purpose flour
¾ cup cornmeal
1 tablespoon ancho chile powder
1 tablespoon sugar
1 teaspoon baking powder
1½ teaspoons kosher salt, plus more
1½ cups heavy cream
3 tbsp unsalted butter
1/2 cup fresh or frozen corn kernels
3 red jalapeños or Fresno chiles, thinly sliced
1 garlic clove, thinly sliced
2 tablespoons honey
1 tablespoon apple cider vinegar
6 ounces Monterey Jack, grated
6 ounces sharp yellow cheddar, grated
3 large eggs, fried
Sliced avocado, sliced radishes, cilantro leaves with tender stems, hot sauce, and lime wedges (for serving)
Whisk flour, cornmeal, ancho chile powder, sugar, baking powder, and 1½ tsp. salt in a large bowl. Add 1 cup water and whisk just until combined.
Using an electric mixer, beat cream to stiff peaks, about 4 minutes. Gently fold into cornmeal mixture until no streaks remain. Let batter rest 20 minutes to hydrate cornmeal.
Heat butter in a medium skillet over medium; cook jalapeños and garlic, stirring often until tender but not brown, about 2 minutes. Add corn kernels & cook for another 2 minutes, until heated through. Add honey, vinegar, and a large pinch of salt, bring to a boil, and cook until mixture is thick and syrupy, about 2 minutes. Pour into a small bowl.
Place a wire rack in upper third of oven (about 6" away from the top) and preheat to 200°. Heat a waffle iron until very hot. Working in batches, pour ½ cup batter onto iron and cook until golden brown and cooked through, about 2 minutes. Transfer to a wire rack set inside a rimmed baking sheet and keep warm in oven while you cook remaining batter (waffles will appear limp at first, but will crisp up and dry as they sit).
Remove waffles from oven and heat broiler to high. Cut waffles into triangles and arrange on a rimmed baking sheet. Cover with both cheeses and broil (any exposed waffle will darken) until cheese is melted, about 2 minutes.
Top nachos with eggs, avocado, radishes, cilantro, hot sauce, and jalapeño corn mixture. Serve with lime wedges for squeezing over.