Corn Cakes With Smoked Corn

• 3 cups fresh corn kernels
• 1 cup milk
• 23 cup cornmeal
• 23 cup flour
• 1/2 teaspoon baking powder
• Coarse salt and freshly ground pepper to taste
• 4 eggs
• 4 egg yolks
• 1/2 cup unsalted butter, melted
• 1/2 cup chives, chopped
• 4 to 6 tablespoons clarified butter
• 1 cup smoked corn relish
• 6 tablespoons creme fraiche
• 3 tablespoons basil leaves, snipped fine

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.
3. Add the corn and mix well.
4. In a separate bowl, combine the eggs, egg yolks and butter.
5. Add the cornmeal mixture, mix thoroughly and stir in the chives.
6. Heat one tablespoon clarified butter in a small non-stick skillet.
7. Add a ladleful of batter and saute on both sides.
8. Keep warm.
9. There should be enough batter for three small pancakes a person.
10. Use the rest of the butter as needed.
11. 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.

fresh corn kernels, milk, cornmeal, flour, baking powder, salt, eggs, egg yolks, unsalted butter, chives, butter, corn relish, creme fraiche, basil

Taken from cooking.nytimes.com/recipes/9989 (may not work)