Best Fresh Corn And Red Pepper Blini Recipes

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CORN BLINIS FILLED WITH BRANDADE



Corn Blinis Filled with Brandade image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 20

1/2 pound salt cod, prepared as in the above recipe through the flaking stage
1/3 cup olive oil
2 cloves garlic, minced
1 medium red rose potato, peeled, halved, boiled until very soft, and mashed
1/2 cup heavy cream
1 1/2 teaspoons lemon juice
1/4 teaspoon freshly ground black pepper
2 1/4 cups fresh or frozen corn kernels (about 4 large ears)
1 tablespoon unsalted butter
1 medium shallot, minced
1/4 cup heavy cream
1 large egg
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon white pepper
3 1/2 tablespoons all-purpose flour
2 tablespoons milk
1 tablespoon finely chopped parsley
1 tablespoon vegetable oil
1 cup Crema (recipe below), for serving

Steps:

  • To make the brandade: In a large, heavy saucepan, warm the olive oil over low heat. Add the garlic and cook, stirring for about 3 minutes, or until the aroma is released. Add the flaked cod and stir vigorously for about 1 minute, until it is well broken up. Add the mashed potato and cream and continue stirring energetically. Stir in the lemon juice and the pepper (taste for salt but, since the cod is salty to begin with, it will probably not need any more).
  • Work the mixture until it a very fluffy consistency. Keep the brandade warm in the top of a double boiler, covered, over slightly simmering water while you make the blinis.
  • To make the blinis: In a medium saucepan full of boiling water, cook the corn for 2 minutes. Drain well and dry on paper towels. In a large heavy skillet, melt the butter over medium heat. Add the shallot and cook for 4 to 5 minutes, stirring, until it is softened and slightly golden. Add the corn, cover and cook for about 4 minutes, stirring occasionally, until the corn is tender.
  • Add the cream and bring to the boil. Cook until the mixture is almost dry, about 5 minutes. Scrape the mixture into a blender and puree until very smooth, scraping down the sides of the container as necessary. Press the mixture through a fine sieve into a bowl, pressing hard on the solids to extract all the flavor and juices. Discard the solids. In the clean blender, combine the egg, egg yolk, salt, white pepper, and flour. Blend until smooth, add the milk and the corn puree and blend again. Transfer the batter to a large measuring cup and stir in the parsley.
  • In a large cast-iron skillet, heat 1 teaspoon of the vegetable oil over medium heat until very hot. Make the blini by pouring about 2 tablespoons of batter into the pan for each one, and cook for about 1 minute on each side (they should each be 4 inches in diameter; you will probably only be able to fit 2 in the pan each time). Transfer the blini to a plate in a warm oven as they are done and continue making blini, adding a teaspoon of oil to the pan for each batch, until you have used all the batter. Place one or two blini on each of 6 warm plates and place a large dollop of brandade on one side of each. Fold over the other side to cover. Drizzle the crepes with some of the crema and serve immediately.

CORN BLINI WITH SMOKED SALMON AND CHIVE CREAM



Corn Blini With Smoked Salmon and Chive Cream image

A lovely recipe with it's roots in Russia. Adapted from Cooking Light magazine. To make this vegetarian, just leave out the smoked salmon.

Provided by Sharon123

Categories     Breakfast

Time 24m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup light sour cream
1 tablespoon minced fresh chives
1 ear shucked corn (about 1 to 1 1/2 cups)
1/3 cup flour
2 tablespoons yellow cornmeal (fine ground)
1/2 cup milk
1 large egg yolk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg white
cooking spray
4 ounces smoked salmon, cut into 24 strips (2-inch wide)
chopped fresh chives (optional)

Steps:

  • Combine sour cream and chives in a small bowl. Cover and chill.
  • Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.
  • Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornmeal in a medium bowl; make a well in the center of the mixture. Combine milk and egg yolk in a small bowl, stir well with whisk. Add milk mixture to flour mixture, and stir with a whisk until just moist. Stir in corn, salt, and pepper.
  • Place egg white in a bowl, beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.
  • Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 1 tbls. batter per blini onto pan, spreading to about 2" diameter. Cook 2 minutes or until tops are covered with bubbles and edges begin to set. Carefully turn blinis over, cook for 1 more mintue. Transfer blinis to a serving platter, and arrange in a single layer; keep warm. Repeat process with the remaining batter. Top each blini with with 1 piece salmon and 1 teaspoons sour cream mixture. Garnish with chopped chives, if using.
  • Makes 8 servings.

RUSTIC CORN BLINI WITH HAM SALAD



Rustic Corn Blini with Ham Salad image

Mini corn pancakes topped with a smoked ham salad.

Provided by Food Network Kitchen

Time 1h10m

Yield 8-12

Number Of Ingredients 17

1/2 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons sugar
Kosher salt
3/4 to 1 cup fresh corn kernels (from 1 large ear)
1/3 cup milk
4 tablespoons unsalted butter, melted and cooled to room temperature
1 large egg
Nonstick cooking spray
8 ounces smoked ham
1/4 cup mayonnaise
2 tablespoons finely chopped onion
2 teaspoons fresh lemon juice
1 teaspoon sweet paprika
2 stalks celery, finely chopped
Kosher salt and freshly ground black pepper
Parsley or celery leaves, for garnish

Steps:

  • Whisk together the flour, baking powder, sugar and 1 teaspoon salt in a medium bowl. Pulse the corn in a blender until almost smooth, leaving some visible kernels, then add the milk and puree until smooth. Transfer the corn mixture to a bowl and whisk in the butter and egg. Pour the egg mixture into the flour mixture and stir until well blended. Let the batter rest for 30 minutes.
  • While the batter rests, pulse the ham in a food processor until finely chopped. Transfer the ham to a bowl and add the mayonnaise, onions, lemon juice, paprika, celery and 1/2 teaspoon each salt and pepper.
  • Heat a griddle or heavy nonstick skillet over medium heat until hot, then lightly coat with nonstick cooking spray. Working in batches, pour 1 teaspoon batter per pancake onto the griddle and cook until bubbles appear on the surface and the undersides are golden, 1 to 2 minutes. Flip the pancakes with a spatula and cook until the undersides are golden brown, about 1 minute more. (Reduce the heat if the pancakes brown too quickly.) Lightly coat the griddle with cooking spray between batches, if necessary.
  • To serve, top the warm pancakes with 1 teaspoon ham salad and garnish with a parsley or celery leaf.

SWEET CORN BLINI



Sweet Corn Blini image

Provided by David Tanis

Categories     easy, quick, appetizer

Time 30m

Yield Makes about 30 blini

Number Of Ingredients 12

1/2 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups corn kernels, from about 4 ears corn
1 egg beaten
1 cup thick plain yogurt, plus a few tablespoons milk if necessary
8 tablespoons melted butter, plus more for greasing griddle
Salt and pepper
1/4 cup crème fraîche
2 tablespoons snipped chives for garnish

Steps:

  • Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
  • Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
  • Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
  • To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams

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