8 servings (serving size: 3 topped blinis)

Traditional blinis consist of flour pancakes topped with sour cream and caviar, but our version features sweet corn pancakes topped with cold-smoked salmon and homemade chive cream. These easy apps are a great way to use up extra corn-on-the-cob you might have picked up at the market.

How to Make It

Step 1

Combine sour cream and chives in a small bowl. Cover and refrigerate.

Step 2

Cut kernels from ear of corn. Scrape remaining pulp from cob using the dull side of a knife blade. Discard cob. Set corn aside.

Step 3

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.

Step 4

Place egg white in a bowl; beat with a mixer at high speed until foamy. Gently fold egg white mixture into corn mixture.

Step 5

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 piece salmon and 1 teaspoon sour cream mixture. Garnish with chopped chives, if desired.

Chef's Notes

To prevent the blinis from becoming soggy, arrange in a single layer on a platter.

Ratings & Reviews

New favorite appetizer!

August 02, 2015
Holy cow! These were delicious, beautiful and pretty easy to prepare. I added a pinch of dried dill weed to the sour cream along with the chives. My family loved them...definitely will make again (and again and again!)

McGeheeFamily's Review

July 13, 2011
We made these for a happy hour party and they were a total hit!

Reblaar's Review

November 26, 2009
This is now on my list for favorite appetizer. I served them at a dinner party. It was our favorite part of the whole meal. The were easy to make and had wonderful taste!