Grilled Corn Cakes

Directions

1. 1
   Light a grill.
2. 2
   Shuck the corn, leaving on the last thin layer of green husk.
3. 3
   Grill the ears over a hot fire, turning them frequently, until charred all over, about 10 minutes.
4. 4
   Transfer the ears to a large bowl.
5. 5
   Cover with plastic wrap and let steam for about 20 minutes.
6. 6
   Unwrap the corn and cut the kernels off the cobs; you should have about 2 cups of kernels.
7. 7
   Preheat the oven to 350.
8. 8
   In a large bowl, whisk together the flour, salt, baking powder, Old Bay and a pinch of cayenne.
9. 9
   In a small bowl, beat the egg with the buttermilk and whole milk and pour the mixture over the flour.
10. 10
    Add the corn kernels.
11. 11
    Using a rubber spatula, stir lightly just until the ingredients are blended.
12. 12
    Lightly oil a large cast-iron skillet and set it over moderately high heat.
13. 13
    When the skillet is hot, add four 1/4-cup-size dollops of batter, spacing them evenly.
14. 14
    Add 1/2 tablespoon of butter to the skillet and tilt to let the butter run under the cakes.
15. 15
    Cook the corn cakes until browned on the bottom, about 3 minutes.
16. 16
    Turn and cook until lightly browned on the second side, about 1 minute longer.
17. 17
    Transfer the corn cakes to a rimmed baking sheet; repeat with the remaining batter and butter.
18. 18
    Reheat the corn cakes in the oven for about 3 minutes and serve hot.