Blueberry Corn Pudding

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   Husk corn and remove silk.
3. 3
   Using a box grater, grate corn into a medium-sized cast iron (or similar) skillet. This should result in a sweet/milky appearance in the skillet.
4. 4
   Finely mince jalapeno or other hot pepper and add to skillet. Stir to combine.
5. 5
   Put skillet in oven. After 15 minutes add blueberries.
6. 6
   After approximately 20 minutes remove from oven. Corn should have browned edges at rim of skillet.
7. 7
   Combine into bowl. Stir in butter, juice of 1/2 lime, salt to taste and a pinch of cayenne (optional).