How Corny...

Required for this exercise:
1 waffle iron
1.75 c all-purpose flour
1.25 c soy milk (yes, you can use cow's milk if you want)
.25 c sour cream
2 tsp baking powder
2 tsp salt
1 tsp sugar
about 2 cups frozen corn nibbly-things, toasted in a frying pan (toasting is optional, really)
2 tbsp olive oil
vegetable cooking spray
1 oven
1 cookie sheet lined with foil
about 4 oz shredded pepperjack cheese

Sift the dry ingredients together into a medium mixing bowl. In a separate bowl, whisk eggs, milk, and sour cream. Combine with dry ingredients and mix until relatively smooth (a few lumps are okay, I promise).
If you'd rather use fresh corn, you can roast it on the cob, either in a frying pan or over a gas burner if you have a gas stove. I'm calling the toasting step optional, but it sort of intensifies the corn flavor; add the corn to the waffle batter and use the waffle iron according to whatever method you prefer. Heat the oven to about 200 degrees and keep the cooked waffles warm until you're ready to eat them, and then eat them with the cheese and whatever condiments you choose.