Serves 6. Takes 1 hour, 20 minutes.
2 tbsp corn oil
4 cups fresh corn (about 6 ears)
1 red bell pepper, seeded and chopped fine
2 serrano chiles, chopped fine
1 cup coconut milk
1/4 cup cornstarch
1/2 cup cornmeal
2 tbsp pure maple syrup
1 cup finely chopped scallions
1/4 cup finely chopped fresh cilantro
1 tsp salt
1/4 tsp cayenne
Preheat the oven to 350 degrees and lightly grease an 8 inch square baking dish. Saute the corn, bell pepper and chiles in a large skillet for 10 to 12 minutes, stirring occasionally; the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk until the starch has mostly dissolved.
When the corn and peppers are ready, transfer 2 cups of them to a blender. Add the coconut milk and cornstarch mixture, and pulse about 20 times until the mixture is mostly pureed but not completely smooth.
Transfer to a large mixing bowl and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt and cayenne.
Pour the batter into a baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.