 | I first made these blinis for a dinner party years back. The recipe has been stored on my computer for years and I have not a clue where it came from, some random Google search I am sure. While I have made the blinis before, I hadn't served them with the Chipolte cream prior. Just a note, the cream is spicy, but I love the heat when paired with the mild corn blini. When I have made them in the past, I just served them with plain sour cream and a cilantro garnish, which works well for people who don't like the spice of the adobo. This recipe is perfect for the summer, especially if you are able to use fresh corn. I miss Silver Queen corn from Maryland so much, the Texas corn is good, but it isn't as delicious as the corn from my home state. |
1 cup sour cream
4 to 5 chipolte peppers in adobo sauce, minced
1 ½ cups boiling water
1 cup yellow cornmeal
1 ½ teaspoons salt
1 teaspoon sugar
½ cup flour
2 large eggs
¾ cup milk
2 tablespoons unsalted butter, melted and slightly cooled, plus more for the skillet
1 cup of corn kernels
Combine the sour cream and chipoltes in a small bowl, set aside.
Combine the cornmeal, salt and sugar in a medium bowl and gradually add the boiling water, stirring to combine. Sift the flour over the mixture and mix to form a firm paste. Let stand for 10 minutes to cool. Add the eggs one at a time, then the milk. Add the melted butter, stirring, and mix well. Add the corn, mixing well. Cover and refrigerate for 30 minutes.
Heat a large nonstick griddle over medium to medium-high heat. When it is hot, add a little butter and swirl it around to coat the griddle, being careful not to burn the butter. Add about 2 tablespoons of batter to make each blini (should be about 2 ½ inches wide) and cook 2 to 3 minutes, until slightly puffed and crisp on the bottom. When they are lightly browned on one side, turn and cook for 1 to 2 minutes on the other side.
To serve, place the blini on a plate. Smear them lightly with the chipolte cream. Serve immediately.
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