Whisk the milk and egg together in a measuring jug. Combine dry ingredients in a medium mixing bowl. Mix the wet ingredients into the dry ingredients.
Fold in the diced poblano, corn kernels, and butter.
Heat a skillet to medium heat then fry medium spoonfuls of the batter until bubbles form on the surface then flip to cook on the other side. It takes about 3 minutes on each side. Cook only about 3 at a time depending on the size of the skillet so as not to crowd the skillet.
Cucumber and Tomato Pico de Gallo
Prepare the ingredients. Peel the cucumber, remove the seeds, then finely dice. Quarter each tomato, remove the seeds, then dice the remaining tomato. Half the jalapeno, remove the seeds then finely dice. Finely dice the red onion if not yet done.
In a glass/ceramic dish add the cucumber, tomato, jalapeno, red onion, salt, red wine vinegar, and olive oil. Mix until well combined then chill until needed, at least 30 minutes to let the flavors infuse.
To Serve
Arrange the corn cakes on a serving platter then place a spoonful of the pico de Gallo on top of each one. Garnish with cilantro.