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1
For the chive crema: Combine all of the ingredients in a small bowl and whisk until thoroughly blended.
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2
Serve immediately or store, refrigerated, in an airtight container for 2 days.
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3
For the corn cakes with caviar: Heat the olive oil in a medium-size saute pan over medium heat.
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4
Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes.
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5
Remove from the heat.
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6
Combine the eggs and cream in a large mixing bowl and whisk to blend well.
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7
Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water.
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8
Mix well.
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9
Fold in the corn and shallot mixture.
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10
Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat.
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11
When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan.
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12
You can cook about eight cakes at a time.
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13
Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side.
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14
Repeat until all of the oil and batter are used up.
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15
Drain the cakes on paper towels.
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16
Sprinkle with the Creole seasoning and serve warm with the chive crema, accompanied by a tray of garnishes.
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17
These can be prepared in advance and passed around on trays.
