Rustic Corn Blini with Ham Salad

Mini corn pancakes topped with a smoked ham salad.
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  • Level: Easy
  • Total: 1 hr 10 min (includes resting time)
  • Active: 40 min
  • Yield: 8-12
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Ingredients

Corn Pancakes:

1/2 cup all-purpose flour

2 teaspoons baking powder

1 1/2 teaspoons sugar

Kosher salt

3/4 to 1 cup fresh corn kernels (from 1 large ear)

1/3 cup milk

4 tablespoons unsalted butter, melted and cooled to room temperature

1 large egg

Nonstick cooking spray

Ham Salad:

8 ounces smoked ham

1/4 cup mayonnaise

2 tablespoons finely chopped onion

2 teaspoons fresh lemon juice

1 teaspoon sweet paprika

2 stalks celery, finely chopped

Kosher salt and freshly ground black pepper

Parsley or celery leaves, for garnish

Directions

  1. Whisk together the flour, baking powder, sugar and 1 teaspoon salt in a medium bowl. Pulse the corn in a blender until almost smooth, leaving some visible kernels, then add the milk and puree until smooth. Transfer the corn mixture to a bowl and whisk in the butter and egg. Pour the egg mixture into the flour mixture and stir until well blended. Let the batter rest for 30 minutes.

For the ham salad:

  1. While the batter rests, pulse the ham in a food processor until finely chopped. Transfer the ham to a bowl and add the mayonnaise, onions, lemon juice, paprika, celery and 1/2 teaspoon each salt and pepper.
  2. Heat a griddle or heavy nonstick skillet over medium heat until hot, then lightly coat with nonstick cooking spray. Working in batches, pour 1 teaspoon batter per pancake onto the griddle and cook until bubbles appear on the surface and the undersides are golden, 1 to 2 minutes. Flip the pancakes with a spatula and cook until the undersides are golden brown, about 1 minute more. (Reduce the heat if the pancakes brown too quickly.) Lightly coat the griddle with cooking spray between batches, if necessary.
  3. To serve, top the warm pancakes with 1 teaspoon ham salad and garnish with a parsley or celery leaf.