These delicate mini corn cakes look especially inviting on a large round platter decorated with watercress or dill sprigs and, if available, tiny white corn on the cob. They are the perfect way to start a formal dinner.
- 1 cup corn kernels (from about 2 medium ears)
- ½ cup (1 stick) unsalted butter
- 2 medium leeks, white part only, very finely chopped
- 1 cup half and half
- 2 eggs
- Salt and freshly ground white pepper
- ½ cup fine yellow cornmeal
- ½ cup all-purpose flour
- ½ cup creme fraiche
- 2 ounces caviar
- 2 ounces smoked salmon, cut into small pieces
- Fresh dill or watercress sprigs
1. Place the corn kernels in a food processor and pulse just until coarsely chopped. Set aside.
2. In a medium skillet over medium heat, melt ¼ cup of the butter. Pour off 2 tablespoons and reserve. Add the leeks to the skillet and sauté until softened, about 10 minutes. Set aside.
3. In a blender, combine the half-and-half, eggs, reserved melted butter, and salt and pepper to taste. Blend until mixed. Add the cornmeal and flour and blend until a smooth batter forms. Add the coarsely chopped corn and sautéed leeks and blend just until mixed.
4. Melt the remaining ¼ cup butter in a large nonstick skillet or on a griddle over medium heat.
5. Using a small ladle or measuring cup with a pouring spout, pour about 1 tablespoon of the batter into the skillet for each cake. Do not crowd the pan. Cook until the cakes bubble and are just set, about 2 minutes. Then flip the cakes and cook for another minute. Turn out onto a paper-towel-lined baking sheet to absorb any excess oil. Keep warm. Repeat until all are cooked.
6. To serve, place the cakes on a large serving platter and garnish each with a dollop of crème fraîche, caviar, a small piece of salmon, and a small sprig of watercress or dill. Serve immediately