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1
For the corn relish: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer.
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2
When it's at a simmer, stir in the butter, salt and sugar; give it a few minutes until the butter has melted.
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3
Place the corn in the pot, cover and cook until tender, about 45 minutes.
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4
Remove the corn and cool down enough to handle, and then cut off the kernels with a knife.
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5
(Hint: it will be easier to remove the kernels off the cob if still warm.)
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6
Mix together the corn, vinegar, cilantro, shallots, garlic and salt and black pepper to taste in a large bowl.
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7
For the coulis: Preheat the oven to 400 degrees F. As that is working, mix together the oil, vinegar, shallots, garlic, peppers, tomatoes, cilantro and some salt and white pepper in a large bowl.
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8
Make sure to coat the ingredients evenly with the oil.
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9
Place on a baking sheet and roast for about 20 minutes, and then transfer to a blender and mix until smooth.
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10
Strain through a fine mesh strainer.
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11
Set aside.
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12
For the crab cakes: Turn the oven down to 350 degrees F. Mix together the breadcrumbs, mayonnaise, cilantro, egg, onions and peppers in a large bowl.
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13
Let sit for 5 minutes while you open and drain the crabmeat.
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14
Once the crab is drained of all excess liquid, fold it into the breadcrumb mixture.
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15
Form into 8 equal crab cakes.
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16
Heat oil to 350 degrees F in a saute pan, and then sear the crab cakes until golden brown on both sides.
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17
Transfer to the oven to for 10 minutes.
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18
To plate this dish, we use an 8-inch round white plate.
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19
First, place a small amount of the corn relish in the center.
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20
Place the browned crab cakes directly onto the corn.
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21
Finally, spoon a few ounces of the coulis around the corn and serve.
