Corn Cakes-Essence of Emeril
Submitted by syb~46
Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThese little corn cakes pack Emeril-level swagger into a bite-sized package. The batter uses masa flour for that authentic, earthy corn flavor you can’t get from regular cornmeal, spiked with chili powder for a hint of warmth.
Griddle them until they form a golden crust on both sides, then plate three per person with a spoonful of chive cream made tangy with white wine and sour cream. A dollop of caviar on top takes the whole thing from rustic to refined in one move.
Traditional garnishes like chopped egg, capers, and more snipped chives finish the plate. It’s the kind of appetizer that makes people stop talking and start eating.
Pro Tips
- Use a light hand with the oil on the griddle. You want just enough to crisp the cakes, not fry them.
- Keep finished cakes warm in a low oven while you cook the rest of the batter. They cool fast.
- The chive cream can be made hours ahead and refrigerated. The flavors actually improve as they sit.
- If caviar isn’t in the budget, a spoonful of creme fraiche with a squeeze of lemon works as a lighter alternative.
Ingredients
Directions
In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper and set aside.
In a mixing bowl whisk together all ingredients except oil and garnishes.
Heat a griddle or nonstick pan and brush with about 1 teaspoon oil.
Spoon tablespoonfuls of batter onto griddle and cook until they form a golden crust, turning once.
Remove and keep warm while you use up remaining batter.
Serve 3 cakes per person with a spoonful of chive cream and a dollop of caviar.
Sprinkle with choice of suggested traditional garnishes.
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