-
1
Combine sour cream and chives in a small bowl.
-
2
Cover and refrigerate.
-
3
Cut kernels from ear of corn.
-
4
Scrape remaining pulp from cob using the dull side of a knife blade.
-
5
Discard cob.
-
6
Set corn aside.
-
7
Lightly spoon flour into a dry measuring cup; level with a knife.
-
8
Combine flour and cornmeal in a medium bowl; make a well in center of mixture.
-
9
Combine milk and egg yolk in a small bowl; stir well with a whisk.
-
10
Add milk mixture to flour mixture, and stir with a whisk just until moist.
-
11
Stir in corn, salt, and pepper.
-
12
Place egg white in a bowl; beat with a mixer at high speed until foamy.
-
13
Gently fold egg white mixture into corn mixture.
-
14
Heat a large nonstick skillet over medium heat.
-
15
Coat pan with cooking spray.
-
16
Spoon about 1 tablespoon batter per blini onto pan, spreading to about 2-inch diameter.
-
17
Cook 2 minutes or until tops are covered with bubbles and edges begin to set.
-
18
Carefully turn blinis over; cook for 1 minute longer.
-
19
Transfer blinis to a serving platter, and arrange in a single layer; keep warm.
-
20
Repeat process with the remaining batter.
-
21
Top each blini with 1 strip roasted bell peppers, artichoke hearts, half olive, and 1 arugula leaf.
-
22
Serve.
-
23
Note: You can adjust your own taste by adding more or less topping ingredients on your blinis.
