Corn Cakes with Creme Fraiche and Beluga Caviar
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Ingredients
| 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 |
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Instructions
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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