Grilled Corn Cakes

• 3 large ears of corn
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon Old Bay seasoning
• Cayenne pepper
• 1 large egg, beaten
• 1/2 cup buttermilk
• 1/2 cup whole milk
• Vegetable oil
• 1 1/2 tablespoons unsalted butter

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

ears of corn, flour, salt, baking powder, bay seasoning, cayenne pepper, egg, buttermilk, milk, vegetable oil, unsalted butter

Taken from www.foodandwine.com/recipes/grilled-corn-cakes (may not work)