Instructions: 1. For thyme syrup, mix water and sugar in small non-aluminum saucepan.

Heat to boil, stirring until sugar dissolves. Cover and simmer 2 minutes.

Uncover and boil just to thicken slightly, about 3 minutes. Remove from heat; add thyme sprigs. Let seep overnight, then strain.

2. For waffles, sift together flour, brown sugar, baking powder, baking soda, ginger, cinnamon and salt into a large bowl. Stir in thyme. Mix buttermilk, butter and eggs in small bowl. Stir into flour mixture; whisk just to remove lumps. Do not overmix. Let batter stand for 30 minutes.

3. Heat a waffle iron according to manufacturers directions. Fold corn into batter. Cook waffles as directed.

4. To serve, mix berries, corn kernels and 3 tablespoons of the thyme syrup in a bowl. Serve berry mixture with on top of waffles and drizzle with more thyme syrup. Garnish with thyme. "Corn is a popular staple for desserts in Southeast Asia," says Andrew Marc Rothschild, chef-owner of The Marc, a new restaurant in Chicagos River North area.

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