My version of corn “cake” is pure corn. There’s no flour, eggs, or any other binding element—the natural juices of the corn are starchy enough to hold everything together as a tender, custardy whole.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Grate 1 ear of corn on the large holes of a box grater over a 10-inch cast iron skillet. Grate until you reach the cob, catching all of the kernels and the corn juices in the skillet. Repeat with the remaining ears until you have an even 1 1/2-inch-thick layer of grated corn.
Step 3
Bake until a yellow skin develops on the surface, about 15 minutes; the top should not brown.
Step 4
Remove from the oven and dot the surface with the butter. When the butter has melted, squeeze the juice from 1 lime wedge on top and season with salt and cayenne. Taste and adjust seasonings and serve warm with the remaining lime wedges.
