Fresh Corn Pudding Cake

Directions

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.