Corncakes With Caviar

Directions

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