New York Times Cooking: Corncakes with Caviar 


  1.  3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
  2.  cup whole milk
  3.  cup flour
  4. ¼ cup melted unsalted butter
  5.  cup cornmeal
  6. 2 large eggs
  7. 1 yolk from a large egg
  8. 3 tablespoons finely chopped chives
  9.  Salt
  10.  Freshly ground black pepper
  11. ¼ cup melted unsalted butter, preferably clarified
  12. 1 cup crème fraîche
  13. 6 tablespoons golden whitefish caviar, preferably fresh
  14. 6 teaspoons black caviar, preferably fresh


  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 1 1/4 cups.
  2. Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
  3. Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
  4. Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
  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.

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