Fresh Corn Pudding Cake

1. 1

   Preheat the oven to 450F.

2. 2

   Grate 1 ear of corn on the large holes of a box grater over a 10-inch cast iron skillet.

3. 3

   Grate until you reach the cob, catching all of the kernels and the corn juices in the skillet.

4. 4

   Repeat with the remaining ears until you have an even 1 1/2-inch-thick layer of grated corn.

5. 5

   Bake until a yellow skin develops on the surface, about 15 minutes; the top should not brown.

6. 6

   Remove from the oven and dot the surface with the butter.

7. 7

   When the butter has melted, squeeze the juice from 1 lime wedge on top and season with salt and cayenne.

8. 8

   Taste and adjust seasonings and serve warm with the remaining lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.