1 1/2 c Corn kernels, preferably
Fresh
1/2 c Milk
1/3 c Cornmeal
1/3 c Flour
2 Eggs
4 tb Melted unsalted (sweet)
Butter
2 Egg yolks
1/2 ts Salt
1/2 ts Pepper
1/4 c Chopped fresh chives
pn Cayenne pepper
1/2 c Clarified unsalted (sweet)
Butter
Creme fraiche (recipe
Follows)
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 saute 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.
Yield: about 12 servings
ENTERTAINING AT HOME WITH DEAN FEARING SHOW #HE1A33
Yields
4 servings
