Corncakes With Caviar Recipe

Name: Corncakes With Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted; ⅓ cup whole milk; ⅓ cup flour; 1/4 cup melted unsalted butter; ⅓ cup cornmeal; 2 large eggs; 1 yolk from a large egg; 3 tablespoons finely chopped chives; Salt; Freshly ground black pepper; 1/4 cup melted unsalted butter, preferably clarified; 1 cup creme fraiche; 6 tablespoons golden whitefish caviar, preferably fresh; 6 teaspoons black caviar, preferably fresh

Servings: persons

3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
⅓ cup whole milk
⅓ cup flour
1/4 cup melted unsalted butter
⅓ cup cornmeal
2 large eggs
1 yolk from a large egg
3 tablespoons finely chopped chives
Salt
Freshly ground black pepper
1/4 cup melted unsalted butter, preferably clarified
1 cup creme fraiche
6 tablespoons golden whitefish caviar, preferably fresh
6 teaspoons black caviar, preferably fresh

1
Cut the corn kernels from the cobs, enough to produce 2 cups.
2
Put the kernels in a food processor and add 2 tablespoons milk.
3
Blend until a little of the texture is left.
4
There should be about 1 1/4 cups.
5
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.
6
Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
7
Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat.
8
Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch.
9
Cook about 1 1/2 minutes until golden brown on the bottom.
10
Turn and cook on the other side until golden brown and cooked through.
11
Serve 4 slightly overlapping corncakes on each of 6 salad plates.
12
Add a mound of creme fraiche in the center of the plate.
13
Spoon 1 tablespoon golden caviar on top of the creme fraiche and 1 teaspoon black caviar on top of the golden caviar.
14
Sprinkle with the remaining chopped chives and serve.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted, ⅓ cup whole milk, ⅓ cup flour, 1/4 cup melted unsalted butter, and more.

Yes, Corncakes With Caviar falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Corncakes With Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions