Grilled Grit Cakes with Grilled Corn and Grilled Corn-Green Chile Relish

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For the grilled grit cakes:

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

For the grilled corn-green chile relish:

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