Corncakes With Caviar
Updated December 29, 2015
Tom Schierlitz for The New York Times. Food Stylist: Brian Preston-Campbell.
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
⅓ cup whole milk
⅓ cup flour
¼ cup melted unsalted butter
⅓ cup cornmeal
2 large eggs
1 yolk from a large egg
3 tablespoons finely chopped chives
Salt
Freshly ground black pepper
¼ cup melted unsalted butter, preferably clarified
1 cup crème fraîche
6 tablespoons golden whitefish caviar, preferably fresh
6 teaspoons black caviar, preferably fresh
Nutritional analysis per serving (6 servings (as a first course))
27 grams carbs; 282 milligrams cholesterol; 421 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 15 grams saturated fat; 30 grams fat; 2 grams fiber; 450 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 ¼ cups.
- Step 2
Put the corn in a mixing bowl and add the remaining milk, the flour, ¼ cup melted butter and the cornmeal, stirring to blend well.
- Step 3
Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
- Step 4
Heat the other ¼ cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 ½ tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 ½ minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
- Step 5
Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.
Private Notes
Comments
Sure. Wrap two at a time in wax paper, then in a plastic bag; freeze flat.
Quick, simple recipe. Didn’t do the creme fraiche and caviar. But made them to go with a bowl of chili. Nice option. Also great with a little jam spread on them.
?not enough flour? mixture was far too runny for me to use. Had to add more flour.
These were fabulous! I only had some black caviar (Ossetra) left over from a party so I just used that. The slight sweetness of the corn cakes contrasted nicely with the brininess of the caviar. Also, I was serving this as a main course so I made larger cakes using about 1/4 cup of the batter for each cake. This made 6 of the larger cakes with a bit of batter left over. I used a flat cast iron griddle pan, which fit only one cake comfortably, but it only took about 15 min. to cook them all.