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Appetizers, Vegetarian

Fresh corn blini with crema fresca

Fresh corn blini with crema fresca
Los Angeles Times

The taste of corn isn't what it used to be, people complain. And you know what? They're right. There's one very good reason for that -- corn isn't the same plant it used to be. Modern corn, for all its ... Read more

Total time: 35 minutes plus chilling time | Makes about 28 blini
  • 1 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1 1/2 cups boiling water
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup flour
  • 2 tablespoons melted butter
  • 1 cup cooked corn kernels (about 1 ear)
  • 1 1/2 teaspoons minced, seeded red serrano or jalapeno pepper
  • 1 tablespoon butter, divided
  • 1/3 cup crema fresca (Mexican sour cream)
  • Cilantro leaves

Step 1Combine the cornmeal, sugar and salt in a bowl and very slowly whisk in the boiling water to make a stiff paste. Let stand 10 minutes to cool.

Step 2Stir in the eggs, one at a time, then the milk. Sift the flour over the egg mixture. Add the 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 pepper. Cover and refrigerate 30 minutes. Heat oven to 250 degrees.

Step 3Heat a nonstick pan over medium-high heat. Add a little butter and swirl it around the base of the pan to grease it. Slowly pour in 2 scant tablespoons 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.

Step 4When lightly browned on one side, turn and cook 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 if necessary.

Step 5Transfer blini to a warm plate and top with about one-half teaspoon of crema fresca and a cilantro leaf. Serve immediately.

Note: This recipe is loosely based on one in "Jeremiah Tower's New American Classics.".


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