- 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
- 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.
- 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.)
- 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.