Cornmeal Blini With Tomato Corn Salsa Recipes

ROASTED TOMATO AND CORN SALSA

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
• Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
• Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
• Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
• Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

SWEET CORN BLINI

Steps:

• 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.)
• 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.
• Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 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.
• 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.

CORNMEAL BLINI WITH TOMATO-CORN SALSA

Steps:

• For Blini:
• Heat milk and water to lukewarm (105°F. to 115°F.) in small saucepan. Pour into large bowl. Mix in sugar and yeast. Let stand 10 minutes.
• Stir flour, cornmeal and salt in medium bowl to blend. Stir into yeast mixture. Mix in buttermilk and egg yolks. Cover with plastic and let stand in warm area until very spongy, about 2 hours.
• Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Gently fold into cornmeal mixture in 2 additions.
• Preheat oven to 250°F. Brush large nonstick skillet with 1 teaspoon oil. Heat over medium-high heat. Working in batches and brushing with additional oil as necessary, drop batter by tablespoonfuls into skillet, spreading gently to 2-inch rounds. Cook until golden on bottoms and bubbles begin to break on surface, about 2 minutes. Using spatula, turn blini over; cook until golden, about 1 minutes. Arrange in single layer on large baking sheets. Keep warm in oven.
• For Salsa
• Mix all ingredients except yogurt in medium bowl to blend. Season with salt and pepper. (Blini and salsa can be made 8 hours ahead. Cool blini. Cover blini and salsa separately and chill. Reheat blini uncovered in 350°F. oven about 10 minutes before serving.)
• Spread small amount of yogurt over blini. Divide salsa over blini. Arrange on platters and serve warm.

CORN-AND-TOMATO SALSA

Steps:

• Combine corn, grape tomatoes, vegetable oil, and red-wine vinegar. Season with salt and pepper.

CORN AND TOMATO SALSA

Steps:

• Scrape the corn kernels off the cob using a sharp knife. Set them aside.
• Saute the pepper and the garlic in the olive oil for two to three minutes. Add the corn and cook for one minute.
• Add the tomatoes and cook just enough to heat them through (less than a minute). Season them with salt and pepper, sprinkle with basil and serve.

CORN TOMATO SALSA

Steps:

• In medium bowl, mix lime peel, lime juice and salt with wire whisk. Stir in remaining ingredients. Serve or refrigerate until serving time.

CHILI, CORN, AND BLACK BEAN SALSA

Steps:

• Mix black beans, corn, tomatoes, avocado, onion, and garlic together in a large bowl. Squeeze the juice of one fresh lime in the bowl. Add olive oil, chili sauce, cumin, cayenne, salt, and pepper. Give it a good mix and enjoy right away or refrigerate overnight.

BEST EVER CILANTRO CORN SALSA

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
• Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.

CORN AND TOMATO SALSA WITH CILANTRO

Steps:

• Combine tomatoes, corn and cilantro.
• Add salt and pepper to taste.
• Refrigerate at least 1 hour, or overnight.

CORN, TOMATO, AND BLACK BEAN SALSA

Steps:

• To make red chile honey: Mix honey, red chile powder, cumin and garlic salt.
• Combine all ingredients in a small saucepan on low heat and cook for 1 minute, stirring constantly.
• To make salsa: Lightly saute the onion and garlic in the olive oil until soft.
• Mix the chopped cilantro, cumin seed, jalapeno, vinegar, honey, and salt together in a large mixing bowl.
• Add the corn, tomatos, black beans and sauteed ingredients.
• Stir to combine thoroughly.