Corn Cakes and Caviar

Directions

1. 1
   1.
2. 2
   Puree the corn and cream; transfer to a bowl.
3. 3
   Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.
4. 4
   2.
5. 5
   Place oil in a nonstick skillet over medium-high heat.
6. 6
   Add batter to the skillet in heaping tablespoons.
7. 7
   Cook until corn cakes are golden brown, about 1 minute per side.
8. 8
   Drain on paper towels.
9. 9
   Continue, adding more oil to the skillet as necessary.
10. 10
    (Batter makes about 30 cakes.)
11. 11
    3.
12. 12
    To serve, arrange 3 corn cakes on each of 8 plates.
13. 13
    Top each with 1 teaspoon of creme fraiche and a small dollop of caviar.