Sweet Corn Blini
Published August 13, 2013
Fred R. Conrad/The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ cup flour
½ cup cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
2 cups corn kernels, from about 4 ears corn
1 egg beaten
1 cup thick plain yogurt, plus a few tablespoons milk if necessary
8 tablespoons melted butter, plus more for greasing griddle
Salt and pepper
¼ cup crème fraîche
2 tablespoons snipped chives for garnish
Nutritional analysis per serving
7 grams carbs; 15 milligrams cholesterol; 68 calories; 1 gram monounsaturated fat; 2 grams saturated fat; 4 grams fat; 70 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
- Step 2
Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
- Step 3
Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 ½ inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
- Step 4
To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.
Private Notes
Comments
Came out even better than I had hoped! The batter formed pancakes perfectly, easy to flip, no burning or sticking. I used only 1/2 tsp salt and unsalted butter but might use the full 1 tsp next time. I also only sauteed the corn in 1 T butter and mixed a few tablespoons of yogurt with the crème fraîche for topping.
It's a great base recipe with wonderful corn flavor and would be versatile, e.g. for breakfast with different toppings. The corn flavor is excellent.
5 Stars, Breakfast *Use less butter.
I would cut down on the butter. Probably can eliminate it if gently heat the corn in microwave.
These were fantastic! Dense, chewy, tangy, and corny! Next time I wouldn’t bother with chives, which pulled away from the subtle corn/yogurt taste. I also cut sugar by third and follow dthe reader suggestion to cut butter in the fried corn. I used a combination of yogurt and labneh. I made gluten-free because that’s what I do (Bob’s Red Mill all-purpose GF flour). My ears of corn yielded more corn than called for by volume, but I used it all and was glad I did. Really delicious!
Tasty! Changes: used stone ground polenta/grits instead of cornmeal; blended the corn, yogurt, and polenta the night before and kept in the fridge. Added an extra egg, and had to add an extra quarter cup of flour, and probably should have added a few more Tbsps (also, i used regular whole milk lactose free yogurt, not a thick kind). I skipped the sauteed corn and all toppings entirely just due to time, and these were very good just as tiny pancakes / blinchiki. A little sweet, a little tangy, noticeable and nice corn flavor, and for me I can tell there’s polenta in it but I like the texture. Would make again, and would try it with the recipe closer to as-written if I have the ingredients around next time!
Very tasty - an excellent light summer supper. Good with smoked salmon or gravlox