Fresh Corn Blinis with Roasted Bell Pepper, Artichoke Hearts & 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.
Yield
8 servingsPrep
8 minCook
5 minReady
18 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sour cream, non-fat
|
|
| 1 | tablespoon |
chives
freshly minced |
|
| 1 | each |
corn
shucked |
*
|
| 1 ½ | ounces |
all-purpose flour
1/3 cup |
|
| 2 | tablespoons |
cornmeal
fine-ground yellow |
|
| ½ | cup |
milk, low-fat
1% |
|
| 1 | large |
egg yolks
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | large |
egg whites
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | each |
roasted red bell peppers
cut into 2-inch strips |
|
| ¼ | cup |
artichoke hearts
marinated, cut into thin strips |
*
|
| 3 | tablespoons |
green olives
or black olives, pitted and halved |
*
|
| ½ | cup |
arugula (roquette)
leaves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sour cream, non-fat
|
|
| 15 | ml |
chives
freshly minced |
|
| 1 | each |
corn
shucked |
*
|
| 43.3 | ml/g |
all-purpose flour
1/3 cup |
|
| 3E+1 | ml |
cornmeal
fine-ground yellow |
|
| 118 | ml |
milk, low-fat
1% |
|
| 1 | large |
egg yolks
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | large |
egg whites
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 1 | each |
roasted red bell peppers
cut into 2-inch strips |
|
| 59 | ml |
artichoke hearts
marinated, cut into thin strips |
*
|
| 45 | ml |
green olives
or black olives, pitted and halved |
*
|
| 118 | ml |
arugula (roquette)
leaves |
|
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.
