Corncakes With Caviar
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings (as a first course)
- 3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
- ⅓cup whole milk
- ⅓cup flour
- ¼cup melted unsalted butter
- ⅓cup cornmeal
- 2large eggs
- 1yolk from a large egg
- 3tablespoons finely chopped chives
- Salt
- Freshly ground black pepper
- ¼cup melted unsalted butter, preferably clarified
- 1cup crème fraîche
- 6tablespoons golden whitefish caviar, preferably fresh
- 6teaspoons black caviar, preferably fresh
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
421 calories; 30 grams fat; 15 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 13 grams protein; 450 milligrams sodium
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.
Powered byPreparation
- 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 1¼ 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 1½ tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1½ 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
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Cooking Notes
Margaux Laskey, Staff Editor
Sure. Wrap two at a time in wax paper, then in a plastic bag; freeze flat.
Leslie
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.
Dominic
?not enough flour? mixture was far too runny for me to use. Had to add more flour.
Gary
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.
Barbara
Can these be frozen like crepes?
Margaux Laskey, Staff Editor
Sure. Wrap two at a time in wax paper, then in a plastic bag; freeze flat.
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