Corn Cakes With Smoked Corn

Ingredients

• 3 cups fresh corn kernels
• 1 cup milk
• ⅔ cup cornmeal
• ⅔ cup flour
• ½ teaspoon baking powder
• Coarse salt and freshly ground pepper to taste
• 4 eggs
• 4 egg yolks
• ½ cup unsalted butter, melted
• ½ cup chives, chopped
• 4 to 6 tablespoons clarified butter
• 1 cup smoked corn relish
• 6 tablespoons creme fraiche
• 3 tablespoons basil leaves, snipped fine

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    596 calories; 35 grams fat; 19 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 17 grams sugars; 11 grams protein; 233 milligrams cholesterol; 440 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings (about 18-24 small pancakes)

Preparation

1. Process the corn kernels in a food processor with the milk until chunky but somewhat creamy (about 30 seconds).
2. In a mixing bowl combine the cornmeal, flour, baking powder, salt and pepper. Add the corn and mix well.
3. In a separate bowl, combine the eggs, egg yolks and butter. Add the cornmeal mixture, mix thoroughly and stir in the chives.
4. Heat one tablespoon clarified butter in a small non-stick skillet. Add a ladleful of batter and saute on both sides. Keep warm. There should be enough batter for three small pancakes a person. Use the rest of the butter as needed.
5. To serve, arrange three pancakes on each plate and garnish with smoked corn relish, a dollop of creme fraiche and a spoonful of basil leaves on top of each pancake.

30 minutes