The combination of fresh corn, cornmeal and a smear of Mexican sour cream makes this an easy appetizer for an elegant summer dinner party. This recipe is loosely based on one in Jeremiah Tower’s New American Classics.
8 SERVINGS, ABOUT 48 BLINI
1 |
cup yellow cornmeal |
1½ |
teaspoons salt |
1 |
teaspoon sugar |
1½ |
cups boiling water |
2 |
large eggs |
¾ |
cup milk |
½ |
cup all-purpose flour |
2 |
tablespoons butter, melted, plus more for the pan |
1 |
cup cooked corn kernels (1 ear) |
1½ |
teaspoons minced red serrano or jalapeno chile |
|
Crema fresca (Mexican sour cream; available in Latin markets) or crème fraîche |
|
Fresh cilantro leaves |
Combine the cornmeal, salt and sugar in a medium bowl and gradually stir in the boiling water to make a stiff paste. Let stand for 10 minutes to cool. Stir in the eggs one at a time, then the milk. Sift the flour over the mixture. Add the melted butter and stir until smooth. The texture should be somewhere between thick whipping cream and thin yogurt; if necessary, add a little more milk to thin it. Stir in the corn and chile. Cover and refrigerate for 30 minutes.
Heat the oven to warm. Heat a nonstick pan over medium-high heat. When it is hot, add a little butter and swirl it around the base of the pan. Pour in about 2 scant tablespoons of batter and cook until lightly browned and slightly crisp on one side, 2 to 3 minutes. You can cook 5 or 6 blini at a time.
When lightly browned on one side, turn and cook for 1 to 2 minutes on the other side. Transfer the cooked blini to a baking sheet lined with aluminum foil and keep warm in the oven. Repeat using the rest of the batter, adding more butter to the pan, if necessary.
Remove all the blini to a warm plate. Smear lightly with crema fresca and scatter cilantro leaves over the top. Serve immediately.