Recipe courtesy of Emeril Lagasse
Episode: Big Night Out
1 hr
1 hr
8 servings


Chive Crema:
  • 3/4 cup sour cream
  • 2 tablespoons chives, finely chopped 
  • 2 tablespoons dry white wine 
  • 1/2 teaspoon salt 
  • 1/2 teaspoon white pepper 
Corn Cakes with Caviar:
  • 2 tablespoons olive oil
  • 1 cup fresh sweet corn kernels, from 1 medium-size ear 
  • 2 tablespoons minced shallots 
  • 1 teaspoon salt 
  • 1/8 teaspoon freshly ground black pepper 
  • 2 large eggs 
  • 1 cup heavy cream 
  • 1/4 cup yellow cornmeal 
  • 1/2 cup bleached all-purpose flour 
  • 1/2 cup masa harina flour 
  • 2 teaspoons baking powder 
  • 1/8 teaspoon cayenne 
  • 3/4 cup water 
  • 2 teaspoons vegetable oil 
  • 1 teaspoon Creole seasoning 
  • 1/4 cup capers, drained
  • 2 hard-boiled yolks, finely chopped 
  • 2 hard-boiled egg whites, finely chopped 
  • 1/4 cup chopped red onions 
  • 2 tablespoons finely chopped fresh parsley leaves 
  • One 7-ounce tin caviar 


For the chive crema: Combine all of the ingredients in a small bowl and whisk until thoroughly blended. Serve immediately or store, refrigerated, in an airtight container for 2 days.

For the corn cakes with caviar: Heat the olive oil in a medium-size saute pan over medium heat. 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. Remove from the heat.

Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture.

Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with the chive crema, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays.

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