|1½ cup||Corn kernels, preferably|
|4 tablespoons||Melted unsalted (sweet)|
|¼ cup||Chopped fresh chives|
|½ cup||Clarified unsalted (sweet)|
|Creme fraiche (recipe|
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
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