Corncakes With Caviar

• 3-4 ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
• 13 cup whole milk
• 13 cup flour
• 1/4 cup melted unsalted butter
• 13 cup cornmeal
• 2 large eggs
• 1 yolk from a large egg
• 3 tablespoons finely chopped chives
• Salt
• Freshly ground black pepper
• 1/4 cup melted unsalted butter, preferably clarified
• 1 cup creme fraiche
• 6 tablespoons golden whitefish caviar, preferably fresh
• 6 teaspoons black caviar, preferably fresh

1. Cut the corn kernels from the cobs, enough to produce 2 cups.
2. Put the kernels in a food processor and add 2 tablespoons milk.
3. Blend until a little of the texture is left.
4. There should be about 1 1/4 cups.
5. Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
6. Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
7. Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat.
8. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch.
9. Cook about 1 1/2 minutes until golden brown on the bottom.
10. Turn and cook on the other side until golden brown and cooked through.
11. Serve 4 slightly overlapping corncakes on each of 6 salad plates.
12. Add a mound of creme fraiche in the center of the plate.
13. Spoon 1 tablespoon golden caviar on top of the creme fraiche and 1 teaspoon black caviar on top of the golden caviar.
14. Sprinkle with the remaining chopped chives and serve.

corn, milk, flour, butter, cornmeal, eggs, egg, chives, salt, freshly ground black pepper, unsalted butter, creme fraiche, golden whitefish caviar, black caviar

Taken from cooking.nytimes.com/recipes/1013226 (may not work)