Ingredients:
- 2 tablespoons canola oil, plus more for grilling the cakes
- 1 medium Spanish onion, finely diced
- 2 cloves garlic, finely chopped
- 1 cup dry white wine
- 4 cups shrimp stock (chicken stock or vegetable stock can be substituted)
- 1 cup white stone-ground cornmeal
- Salt
- Freshly ground black pepper
- 2 ears perfectly grilled corn, kernels removed
- 6 ears perfectly grilled corn, kernels removed
- 2 poblano chiles, grilled, peeled, seeded and finely diced
- 1 small red onion, finely diced
- 2 limes, juiced
- 1 tablespoon honey
- 4 tablespoons canola oil
- 1 tablespoon finely chopped fresh cilantro leaves
- Salt
- Freshly ground black pepper
