Recipe courtesy of Emeril Lagasse
Episode: Big Night Out
Print
Total:
1 hr
Active:
1 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

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 
Garnishes:
  • 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 

Directions

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Jalapeno Cheddar Corn Cakes

Recipe courtesy of Bobby Deen

Creamed Corn Cornbread

Recipe courtesy of Alton Brown

Corn Cookies

Recipe courtesy of Christina Tosi

Creamy Corn Hush Puppies

Recipe courtesy of Nealey Dozier

Corn Dogs

Recipe courtesy of Tiffani Thiessen

Colorful Corn Salad

Recipe courtesy of Tiffani Thiessen

Cast Iron Skillet Corn Bread

Recipe courtesy of Alex Guarnaschelli

Sweet Corn Bread Pudding

Recipe courtesy of Alton Brown

Jamaican Black Cake

Recipe courtesy of Venetta Williams

On TV

Holy & Hungry

7:30am | 6:30c

Holy & Hungry

8:30am | 7:30c

Holy & Hungry

9:30am | 8:30c

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here