Fresh Corn Blinis with Smoked Salmon and Chive Cream

Traditional pancakes consist of flour pancakes with sour cream and caviar, but our version includes sweet corn pancakes with cold smoked salmon and homemade green onion cream. These simple apps are a great way to use up the extra portions of corn on the cob that you may have bought at the market.
Combine sour cream and green onions in a small bowl. Cover and refrigerate.Cut out the seeds from the corn cobs. Peel the remaining corncobs with the blunt side of the knife blade. Discard the cobs. Set the corn aside.Lightly pour the flour into a dry measuring cup; smooth with a knife. Combine the flour and cornmeal in a medium bowl; make a well in the center of the mixture. Combine the milk and egg yolk in a small bowl; stir well with a whisk. Add the milk mixture to the flour mixture and mix with a whisk until smooth. Add corn, salt and pepper.Put the egg white in a bowl; beat with a mixer on high speed until frothy. Gently mix the egg white with the corn mixture.Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Spread about 1 tablespoon of pancake batter on the pan, spreading out to about 2 inches in diameter. Cook for 2 minutes or until the tops are bubbly and the edges start to set. Gently turn the pancakes over; cook for another 1 minute. Transfer the pancakes to a serving platter and arrange in a single layer; keep warm. Repeat the process with the remaining dough. For each pancake, add 1 piece of salmon and 1 teaspoon of sour cream mixture. Garnish with chopped green onions if desired.