Corn Cakes and Caviar
2 cups cooked corn kernels
2/3 cup heavy cream
1/3 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
3 large eggs, lightly beaten
1/3 cup unsalted butter, melted
2 teaspoons vegetable oil
Crème fraîche or sour cream, for serving
Caviar, for serving
1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.
2. Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)
3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar.
Makes 8 servings.
Per serving: 260 calories, 22g carbohydrates, 6g protein, 17g fat, 135mg cholesterol.
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