Corn Cakes with Creme Fraiche and Beluga Caviar



1 dozen



1-1/2 cup corn kernels, preferably fresh
1/2 cup milk
1/3 cup cornmeal
1/3 cup flour
2 eggs
4 tbsp. melted unsalted (sweet) butter
2 egg yolks
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup chopped fresh chives
1 dash cayenne pepper
1/2 cup clarified unsalted (sweet) butter
Creme fraiche
Beluga caviar


Roughly chop the corn kernels, or pulse in a food processor until a chunky but creamy consistency is reached. Place the corn kernels in a large bowl and whisk in the milk, cornmeal, and flour, making sure there are no lumps.

In a separate bowl, whisk together the melted butter, whole eggs, and egg yolks. Stir into the corn mixture and season with salt, pepper, and half of the chives.

Heat a large sauté pan over medium-high heat and add all of the clarified butter. Pour in batter to make pancakes the size of silver dollars. Cook for 2 minutes or until golden brown on one side, then flip. Cook for 2 more minutes. Remove from pan using a slotted spatula; place four cooked corn cakes on each serving plate. Repeat process until all the batter is used. Garnish each serving with a large dollop of creme fraiche and caviar.

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