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
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