I always choose a fresh salmon caviar over lumpfish when price is a factor.

　　

Ingredients

Makes 8 servings

　　2 cups cooked corn kernels

　　2/3 cup heavy cream

　　1/3 cup yellow cornmeal

　　2/3 cup all-purpose flour

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　3 large eggs, lightly beaten

　　1/3 cup unsalted butter, melted

　　2 teaspoons vegetable oil

　　Crème fraîche or sour cream, for serving

　　Caviar, for serving

　　

Step 1

1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.

　　

Step 2

2. Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)

　　

Step 3

3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar.

　　

Nutrition Per Serving

Per serving: 260 calories

　　22g carbohydrates

　　6g protein

　　17g fat

　　135mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.