Corn Cakes with Florida Caviar and Chive Crema

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Chive Crema:

3/4 cup sour cream

2 tablespoons chives, finely chopped 

2 tablespoons dry white wine 

1/2 teaspoon salt 

1/2 teaspoon white pepper 

Corn Cakes with Caviar:

2 tablespoons olive oil

1 cup fresh sweet corn kernels, from 1 medium-size ear 

2 tablespoons minced shallots 

1 teaspoon salt 

1/8 teaspoon freshly ground black pepper 

2 large eggs 

1 cup heavy cream 

1/4 cup yellow cornmeal 

1/2 cup bleached all-purpose flour 

1/2 cup masa harina flour 

2 teaspoons baking powder 

1/8 teaspoon cayenne 

3/4 cup water 

2 teaspoons vegetable oil 

1 teaspoon Creole seasoning 

Garnishes:

1/4 cup capers, drained

2 hard-boiled yolks, finely chopped 

2 hard-boiled egg whites, finely chopped 

1/4 cup chopped red onions 

2 tablespoons finely chopped fresh parsley leaves 

One 7-ounce tin caviar