Best 6 Cornmeal Blini With Tomato Corn Salsa Recipes

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Indulge in a delightful culinary journey with our Cornmeal Blini with Tomato Corn Salsa recipe, a tantalizing fusion of flavors and textures. These delectable blini, crafted from a blend of cornmeal, buttermilk, and eggs, offer a crispy exterior and a fluffy, tender interior. Perfectly complemented by the vibrant Tomato Corn Salsa, a refreshing medley of juicy tomatoes, sweet corn, crisp red onion, and zesty cilantro, this dish promises a burst of flavors in every bite. Accompany these blini and salsa with your favorite toppings, such as smoked salmon, crème fraîche, or caviar, to elevate your dining experience. Dive into this culinary adventure and savor the harmonious blend of sweet, tangy, and savory elements in every bite.

This recipe article also includes variations and additional recipes to cater to diverse culinary preferences. Explore the delightful Cornmeal Blini with Smoked Salmon and Crème Fraîche, a classic combination that exudes elegance and sophistication. For those who love hearty flavors, the Cornmeal Blini with Chorizo and Avocado Salsa is a must-try, offering a spicy kick and a creamy avocado contrast. If you prefer vegetarian options, the Cornmeal Blini with Roasted Red Pepper and Goat Cheese is a delightful choice, combining the smoky sweetness of roasted red peppers with the tanginess of goat cheese.

Indulge in these culinary creations and embark on a flavorful journey that celebrates the versatility of cornmeal blini. Whether you prefer classic pairings or crave bold and innovative combinations, this recipe article has something for every palate.

Here are our top 6 tried and tested recipes!

ROASTED CORN AND TOMATO SALSA



Roasted Corn and Tomato Salsa image

Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 45m

Yield Makes a little about 2 1/2 cups

Number Of Ingredients 9

1 1/2 pounds ripe tomatoes, preferably plum tomatoes
1 or 2 jalapeños (about 1 ounce)
1 ear of corn, shucked
1/2 small white onion, sliced about 1/4 inch thick (about 2 ounces)
4 garlic cloves, peeled
Salt to taste
1 1/2 teaspoons cider vinegar
1/4 cup water (optional)
1/3 to 1/2 cup chopped cilantro (to taste)

Steps:

  • Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
  • Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
  • Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
  • If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
  • Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
  • When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams

SWEET CORN BLINI



Sweet Corn Blini image

Provided by David Tanis

Categories     easy, quick, appetizer

Time 30m

Yield Makes about 30 blini

Number Of Ingredients 12

1/2 cup flour
1/2 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
1/4 cup crème fraîche
2 tablespoons snipped chives for garnish

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.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 70 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED TOMATO AND CORN SALSA



Roasted Tomato and Corn Salsa image

Provided by Valerie Bertinelli

Categories     condiment

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 13

4 vine-ripe tomatoes (about 1 1/4 pounds)
2 ears yellow corn, husked, silks removed
1 poblano pepper
1/2 large yellow onion, quartered
3 cloves garlic, unpeeled
2 tablespoons canola oil
Kosher salt
1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch)
1/4 jalapeno, seeded
1/2 teaspoon coriander
1/2 teaspoon cumin
2 to 3 tablespoons lime juice
Lightly salted tortilla chips, for serving

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.

TOMATO, CORN AND AVOCADO SALSA



Tomato, Corn and Avocado Salsa image

This salsa is quick and easy to make. It's colorful and most important, it's delicious! Whenever I take it to a party, I bring the recipe along because I'm always asked for it. Serve with tortilla chips; colored ones are fun!

Provided by julie

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 30m

Yield 16

Number Of Ingredients 10

1 (11 ounce) can whole kernel corn, drained
1 (4 ounce) can sliced black olives, drained
1 ½ cups diced roma tomatoes
¾ cup diced red onion
1 red bell pepper, seeded and diced
1 ½ teaspoons minced jalapeno pepper
1 avocados - peeled, pitted and diced
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 teaspoon salt

Steps:

  • Mix together corn, olives, tomatoes, onion, red pepper, and jalapeno pepper in a large bowl. Gently fold in diced avocado, olive oil, lime juice, and salt.

Nutrition Facts : Calories 67.7 calories, Carbohydrate 7.1 g, Fat 4.5 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 266.2 mg, Sugar 1.8 g

CORN & TOMATO SALSA



CORN & TOMATO SALSA image

This tangy homemade salsa, made with fresh from the garden vegetables, is so delicious, and versatile! For example, it can be served hot as an accompaniment to barbeque, or a topping for grilled salmon, or as an appetizer with tortilla chips. It's the perfect salsa for those with a genetic aversion to cilantro because you may...

Provided by Tere Gill

Categories     Salsas

Time 35m

Number Of Ingredients 12

1 Tbsp oil (canola, veg etc...)
1 1/2 c fresh corn kernels (about 5 - 6 ears)
1 c chopped sweet onion
1/2 c chopped red, yellow or orange bell pepper
1 jalapeno pepper, finely minced
3/4 tsp garlic, finely minced
1/4 c lime juice
1 c peeled chopped tomato (about 2 medium large)
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/2 to 1 Tbsp fresh minced parsley, cilantro or basil (or a combo)

Steps:

  • 1. Gather and prep ingredients.
  • 2. Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
  • 3. Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
  • 4. Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
  • 5. Remove from heat; stir in, or sprinkle on parsley, basil or cilantro.
  • 6. Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.

TOMATO AND CORN SALSA



Tomato and Corn Salsa image

Provided by Robin Donovan

Categories     Onion     Tomato     Side     No-Cook     Quick & Easy     Father's Day     Corn     Summer     Jalapeño     Cilantro     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 red or green jalapeño chiles, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh or frozen (thawed) corn kernels
1 cup chopped cilantro

Steps:

  • Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

Tips:

  • Choose the right cornmeal: Use a coarse-ground cornmeal for a heartier texture or a fine-ground cornmeal for a more delicate texture.
  • Don't overmix the batter: Overmixing the batter will make the blini tough. Mix just until the ingredients are combined.
  • Cook the blini over medium heat: Cooking the blini over medium heat will help them cook evenly and prevent them from burning.
  • Serve the blini warm: Blini are best served warm, so make them just before you're ready to eat them.
  • Top the blini with your favorite toppings: Blini can be topped with a variety of toppings, such as butter, honey, syrup, fruit, or yogurt.

Conclusion:

Cornmeal blini with tomato-corn salsa is a delicious and easy-to-make breakfast or brunch dish. The blini are light and fluffy, and the salsa is fresh and flavorful. This recipe is a great way to use up leftover cornmeal, and it's also a healthy and satisfying meal.

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