Best Fresh Corn Madeleines Recipes

Fresh Corn Madeleines with Sour Cream and Caviar image

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 17

For madeleines
1 tablespoon unsalted butter, melted, plus additional for brushing molds
1/3 cup yellow cornmeal (not coarse)
2 tablespoons all-purpose flour
1/2 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large egg
1/3 cup well-shaken buttermilk
1/2 cup corn (from 1 ear), chopped
For topping
1/3 cup sour cream
50 grams caviar (1 3/4 ounces; preferably sevruga)
Garnish: chopped fresh chives
Special Equipment
a madeleine pan with 20 miniature (1/2-tablespoon) molds (preferably nonstick); a small pastry bag fitted with small star or leaf tip (optional)

Steps:

Make madeleines:
Preheat oven to 400°F. Brush molds with some melted butter.
Whisk together cornmeal, flour, sugar, baking soda, salt, and pepper in a bowl. Whisk together egg, buttermilk, 1 tablespoon melted butter, and corn in another bowl, then add to dry ingredients, stirring until just combined.
Spoon 1 teaspoon batter into each mold and bake in middle of oven until madeleines are golden around edges and spring back when pressed lightly, 5 to 6 minutes. Turn madeleines out onto a rack to cool and make more in same manner.
Top madeleines:
Put sour cream in pastry bag (if using) and pipe (or spoon) about 1/2 teaspoon onto each madeleine, then top with a rounded 1/4 teaspoon caviar.

FRESH CORN MADELEINES image

Yield 36 madeleines

Number Of Ingredients 12

1 Tbsp unsalted melted buttter
1/3 c. yellow cornmeal
2 Tbsp flour
1/2 tsp sugar
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp pepper
1 large egg
1/3 c. buttermilk
1/2 c. fresh corn kernels
sour cream/caviar
optional garnish - chives

Steps:

Preheat oven to 400 deg. Brush molds with melted butter Whisk together cornmeal, flour, sugar, baking soda, salt & pepper in medium bowl. Whisk together egg, buttermilk, 1 Tbsp melted butter & corn in another bowl, then add to dry ingredients, stirring just until combined. Spoon 1 tsp batter into each mold. Bake until golden around edges and spring back when pressed gently, 5-6 minutes.