Avocado Crema Corn Cakes by Chef Leonard Goodloe
Ingredients:
Corn Cakes
- 1 cup of sour cream
- 3 eggs
- 1 Tbsp sugar
- 1 ½ tsp kosher salt
- 2 oz. of unsalted butter (melted)
- ⅓ cup of all-purpose flour
- 3 ears of corn (kernels cut off)
Crema
- 2 avocados
- 1 cup chopped fresh cilantro
- 1 cup of creme fraiche
- ¼ cup of milk
- ½ teaspoon of salt
- ¼ teaspoon of ground black pepper
- Zest and juice of 2 limes
Garnish
- ROE Caviar
- Chives
Preparation:
Corn Cakes
- Combine the melted butter, sour cream, eggs, sugar, and salt in a large bowl
- Mix dry ingredients. Add the dry ingredients into the wet batter
- Fold in the corn kernels
- Heat a large non-stick pan or griddle over medium/high heat
- Swirl a pat of butter in the pan until melted
- Scoop tablespoons of pancake batter and drop into the heated pan
- Continue making additional corn cakes, being careful not to overcrowd the pan
- Cook the corn cakes for about 3 minutes or until the surface of the pancake is bubbling
- Flip and continue to cook an additional 3 minutes or until the corn cakes are golden brown and set
- (You will probably need to make these in 3-4 batches while holding the finished pancakes in a warm 200 degree oven)
Crema
- Add the avocados, cilantro, creme fraiche, milk, salt, pepper and lime zest and juice to a blender
- Blend until smooth
Top corn cakes with dollops of crema, ROE Caviar, and chives