Best Sweet Corn Blini Recipes

CORNMEAL BLINI WITH TOMATO-CORN SALSA

Steps:

• For Blini:
• Heat milk and water to lukewarm (105°F. to 115°F.) in small saucepan. Pour into large bowl. Mix in sugar and yeast. Let stand 10 minutes.
• Stir flour, cornmeal and salt in medium bowl to blend. Stir into yeast mixture. Mix in buttermilk and egg yolks. Cover with plastic and let stand in warm area until very spongy, about 2 hours.
• Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Gently fold into cornmeal mixture in 2 additions.
• Preheat oven to 250°F. Brush large nonstick skillet with 1 teaspoon oil. Heat over medium-high heat. Working in batches and brushing with additional oil as necessary, drop batter by tablespoonfuls into skillet, spreading gently to 2-inch rounds. Cook until golden on bottoms and bubbles begin to break on surface, about 2 minutes. Using spatula, turn blini over; cook until golden, about 1 minutes. Arrange in single layer on large baking sheets. Keep warm in oven.
• For Salsa
• Mix all ingredients except yogurt in medium bowl to blend. Season with salt and pepper. (Blini and salsa can be made 8 hours ahead. Cool blini. Cover blini and salsa separately and chill. Reheat blini uncovered in 350°F. oven about 10 minutes before serving.)
• Spread small amount of yogurt over blini. Divide salsa over blini. Arrange on platters and serve warm.

RUSTIC CORN BLINI WITH HAM SALAD

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.

FRESH CORN AND RED-PEPPER BLINI

Steps:

• Combine the yeast with the lukewarm water and sugar in a small bowl.
• Bring the cream to a boil in a small saucepan. Add to the cornmeal and whisk until smooth. Place over ice and continue beating until lukewarm. Combine the yeast mixture with the cornmeal and leave the batter to ferment in a warm, draft-free area for two hours. (The mixture may be refrigerated overnight at this point.)
• When ready to serve, beat the eggs until light. Sift together the flour, salt and baking powder, and stir into the eggs. Add the sour cream and mix until smooth. Combine with the cornmeal mixture (if the batter has been refrigerated and is stiff, place it over simmering water and stir until soft) and beat hard for two minutes. Mix in the corn and red pepper.
• Heat the griddle or skillet until hot. Grease with a small amount of clarified butter. Ladle tablespoons of batter onto the griddle. Cook for one minute on the first side until lightly colored, flip and continue cooking for another 30 seconds.
• To serve, place three pancakes on a warmed plate with a dollop of creme fraiche and a half-teaspoon each of Sevruga and salmon caviar per person. Or place one or two slices of Norwegian or Scotch salmon, along with a dollop of creme fraiche, on each pile of blini.

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

CORN BLINI WITH SMOKED SALMON AND CHIVE CREAM

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.