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Ingredients
8 to 10 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
⅓ cup milk
⅓ cup flour
¼ cup melted butter
⅓ cup cornmeal
2 large eggs
1 yolk from a large egg
3 tablespoons finely chopped chives
Salt to taste if desired
Freshly ground pepper to taste
¼ cup melted butter, preferably clarified
1 cup creme fraiche
6 tablespoons golden whitefish caviar, preferably fresh
6 teaspoons black caviar, preferably fresh
Nutritional analysis per serving (6 servings)
45 grams carbs; 282 milligrams cholesterol; 502 calories; 9 grams monosaturated fat; 4 grams polyunsaturated fat; 16 grams saturated fat; 32 grams fat; 4 grams fiber; 668 milligrams sodium; 16 grams protein; 12 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 corn kernels from the cobs, enough to produce 2 cups. Put kernels in 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 corn in a mixing bowl and add the remaining milk, the flour, ¼ cup melted butter and cornmeal, stirring to blend well.
- Step 3
Add 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 and spoon about 1 ounce or 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 bottom. Turn cakes and cook on other side about a minute, or until golden brown and cooked through.
- Step 5
Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of creme fraiche in center of plate. Spoon 1 tablespoon golden caviar on top of creme fraiche and 1 teaspoon black caviar on top of golden caviar. Sprinkle with remaining chopped chives and serve.
Private Notes