About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.Optional mix-ins: Chopped bacon, sliced scallions, grated cheddar cheese, minced jalapeno, chopped cilantro or parsley
Fire up. Prepare a grill for direct cooking by evenly spreading a chimney full of pre-heated charcoal briquets across the grill’s charcoal grate. Adjust the grill vents to bring the temperature to about 350°F. On a gas grill, adjust the temperature knobs to maintain a temperature of approximately 350°F.
Cook. Place the ears of corn on the grill and cook while rotating periodically until lightly charred all over, approximately 5 minutes. Do not worry about completely cooking the corn as it will be cooked further as part of the corn cakes. Remove the corn from the grill.
Combine the dry ingredients including one cup of the grilled corn kernels (you can use the remaining kernels as a garnish or reserve for another dish), flour, sugar, baking powder, and salt in a large bowl. Mix in any optional add-ins such as bacon, scallions, cheese, jalapenos, cilantro, and/or parsley. Mix well.
Add the milk, 2 tablespoons of melted butter, and beaten egg to the dry ingredients. Mix the ingredients until fully combined.
Preheat a griddle on the main grill grate. When hot, coat the top of the griddle with canola oil.
Cook again. Pour a 1/4 cup of the batter onto the griddle for each corn cake. Cook until fluffy and golden brown, about 2 to 3 minutes per side.
Serve. Remove the corn cakes from the griddle and brush with the remaining melted butter. Serve immediately.