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.
YIELD
8 servingsPREP
8 minCOOK
5 minREADY
18 minIngredients
Directions
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.
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 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.
Serve.
Note: You can adjust your own taste by adding more or less topping ingredients on your blinis.
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