-
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.
