First prepare the basil yogurt sauce. In a small food process or blender, blend ⅓ cup of the yogurt with chopped basil until smooth. Fold in remaining yogurt and salt. Alternatively, finely mince the basil and stir it with the full ⅔ cup yogurt and salt. This will work, but will yield a thicker "sauce" that doesn't drizzle.

In a medium bowl, sift together corn flour, sweet rice flour, tapioca starch, sugar, baking powder, and salt. Set aside.

Whisk together the milk and egg yolks in a small bowl or measuring cup and set aside.

Using a stand mixer or an electric mixer, beat the egg whites on medium-high speed until soft peaks form, about 2-3 minutes. Set aside.

Add the milk mixture followed by the melted ghee to the dry ingredients and whisk until thoroughly combined. Gently fold the whipped egg whites into the batter until just combined, being careful not to over mix.

Carefully fold in the sweet corn.

Preheat oven to lowest temperature (I do 150°F) to keep waffles warm while you cook.

If using an electric waffle iron, cook waffles according to manufacturer directions, lightly brushing the iron with ghee. If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly brush the top and the bottom of the waffle iron with ghee. Pour ¾-1 cup of batter into the middle of the waffle iron and cook for 60-90 seconds. Flip the waffle iron and cook for another 60-90 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy. (Every stove is slightly different, but mine is ready after 90 seconds on both sides). Transfer to a plate and repeat with remaining batter, keeping waffles warm in a 150°F oven while you make the rest and cook the veggies.

In a medium skillet (preferably cast-iron), melt 1½ teaspoons ghee over medium heat. Add the sweet corn kernels and a pinch of salt. Cook, stirring for 2-3 minutes, until corn is cooked but still firm. Transfer to a bowl and set aside.

In the same skillet, melt another 1½ teaspoons ghee over medium-high heat. Add the whole cherry tomatoes with a pinch of salt. Cook, stirring occasionally, for 3-5 minutes, until the tomatoes begin to blister and pop, but don't lose all their juices. Add to the bowl with the corn and set aside.

In the same skillet, melt another 1½ teaspoons ghee over medium heat, add the yellow squash, zucchini, sumac, and a pinch of salt and pepper. Cook, stirring, for 4-6 minutes until the squash is cooked through, but not yet soggy. Transfer to the bowl with the corn and tomatoes and set aside.