Preparation:
Preheat the grill or broiler. Shuck the corn, brush lightly with the 1/2 teaspoon olive oil, and season with salt and pepper. Grill the corn over high heat for 4 to 5 minutes per side, or until well browned. Let the corn cool, then cut the kernels off the ears. (The easiest way to do this is to lay the corn on a cutting board and make longitudinal cuts on the cob with a long knife.) Preheat the oven to 350 degrees. Brush a 9-inch cast-iron skillet or baking pan with a little olive oil and place it in the oven to preheat. Combine the egg whites, 3/4 cup buttermilk, and remaining oil in a large bowl and whisk until well mixed. Sift the flour, baking powder, sugar, and 1 teaspoon salt into the liquid ingredients. Add the cornmeal and gently stir with a wooden spoon until the ingredients are just mixed. (This will take about 30 seconds. Don't overmix, or the corn bread will be tough.) Stir in the grilled corn, chiles, cilantro, and scallions. If the batter is too dry, add the remaining buttermilk. Spoon the batter into the hot skillet. Bake for 35 to 40 minutes, or until golden brown. (The corn bread should be firm but yielding when pressed. A skewer inserted in the center should come out clean.) Loosen the edges with a slender knife and invert the skillet onto a round platter to unmold the corn bread. Cut into wedges and serve with hone |
