Fresh Corn Blinis with Roasted Bell Pepper, Artichoke Hearts and Arugula
These corn blinis are topped with roasted bell peppers, marinated artichoke hearts, olives and arugula leaves. They are so cute, easy to pick up and pop into your mouth. A great appetizer when you have company to come over or host a party.
sour cream, non-fat
nonstick cooking spray
roasted red bell peppers
cut into 2-inch strips
marinated, cut into thin strips
or black olives, pitted and halved
Combine sour cream and chives in a small bowl.
Cover and refrigerate.
Cut kernels from ear of corn.
Scrape remaining pulp from cob using the dull side of a knife blade.
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 center of mixture. Combine milk and egg yolk in a small bowl; stir well with a whisk. Add milk mixture to flour mixture, and stir with a whisk just until 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 about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter.
Cook 2 minutes or until tops are covered with bubbles and edges begin to set.
Carefully turn blinis over; cook for 1 minute longer.
Transfer blinis to a serving platter, and arrange in a single layer; keep warm.
Repeat process with the remaining batter.
Top each blini with 1 strip roasted bell peppers, artichoke hearts, half olive, and 1 arugula leaf.
Note: You can adjust your own taste by adding more or less topping ingredients on your blinis.