Golden Corn Cakes

Directions

1. 1
   In a blender, combine 1 cup of the corn with the milk and puree until smooth.
2. 2
   Add the heavy cream, eggs and egg yolks and blend.
3. 3
   Transfer the mixture to a bowl and whisk in the flour, baking powder, salt and the remaining 1/2 cup of corn kernels.
4. 4
   In a large nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil.
5. 5
   Spoon rounded 2 tablespoon-size dollops of batter into the hot skillet and cook over moderately high heat, turning once, until golden, about 5 minutes.
6. 6
   Transfer the corn cakes to a rack and keep warm.
7. 7
   Repeat to make the remaining corn cakes, using the remaining 1 tablespoon each of butter and olive oil; adjust the heat if necessary.
8. 8
   Serve hot.