oven 350. grease 8 inch square pan. saute corn, pepper, and jalapenos in large skillet for 10-12 minutes until corn is lightly browned. stir together cornstarch and coconut milk until cornstarch has dissolved. when corn and peppers are done, transfer 2 cups to food processor and add coconut milk slurry. pulse 20 times until mixture is pureed but not totally smooth. transfer to mixing bowl with remaining corn mixture, cornmeal, maple syrup, scallions, cilantro, salt, and cayenne. pour batter into prepared baking dish and bake for 40 minutes. let cool for 10 min before slicing and serving.
