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1
Butter the bottom and sides of a 9 by 11-inch baking pan and set aside.
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2
Heat the oil in a medium saucepan over high heat.
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3
Add the onion and cook until soft, about 3 minutes.
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4
Add the garlic and cook for 30 seconds.
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5
Add the wine and cook until completely reduced.
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6
Add the stock and bring to a boil.
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7
Slowly whisk in the cornmeal, stirring until it begins to thicken.
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8
Season with salt and pepper, reduce the heat to medium, switch to a wooden spoon, and continue cooking and stirring until the mixture is smooth and soft, about 20 minutes.
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9
If the mixture becomes too thick, stir in some water, it should be a pourable consistency.
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10
Stir in the corn kernels and pour the mixture into the prepared pan and spread evenly.
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11
Cover and refrigerate until firm, at least 2 hours and up to 24 hours.
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12
Cut the cornmeal mixture into even squares.
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13
Heat the grill to high.
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14
Brush the cakes on both sides with some of the canola oil and season with salt and pepper.
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15
Grill the cakes until golden brown and slightly charred on each side, about 1 1/2 minutes per side.
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16
Remove to a plate and top each cake with some of the relish.
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17
Combine the corn, chiles, onion, lime juice, honey, oil and cilantro in a medium bowl and season with salt and pepper.
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18
Let the relish sit at room temperature for at least 30 minutes before serving.
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19
The relish can be made 8 hours in advance and refrigerated.
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20
Bring to room temperature before serving.
