Recipe courtesy of Bill Atwood of The Red Pheasant Inn in Dennis.


  • 5 ears of corn, unhusked
  • 1 ¼ cups buttermilk
  • 1 egg
  • 1 tablespoon butter, melted
  • 1 cup all–purpose flour
  • 1 cup finely milled white cornmeal
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 3 scallions, finely chopped


  1. Soak the unhusked ears of corn in water for 10 minutes. Grill the corn with the husks for 10 minutes. Turning the corn to evenly cook. When cool, husk corn and shave the kernels from the cob. This should yield 3 cups of kernels.
  2.  In a separate bowl, combine the dry ingredients. Puree in a blender, 2 cups of the corn kernels with the buttermilk and egg. Fold corn mixture into the dry ingredients. Fold in the reserved cup of corn kernels and scallions. Let rest for at least 20 minutes.
  3.  Heat a skillet with clarified butter or canola oil on medium heat. Add 3–4 ounces of the batter for each corn cake. Think of these as pancakes as a guide for color.
  4. Cakes can be made just before serving and held in a warm 200°F oven covered with a damp cloth.

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