When I first saw this recipe posted on Diner’s Journal, I swore up and down that it wouldn’t work.
Well, I was wrong — and deliciously so.
The recipe is ridiculously easy, and stunningly simple.
It is the purest expression of sweet summer corn.
With the addition of the lime juice and the cayenne, it is practically elote, but in pudding form. As it reminds me so much of Mexican grilled corn on a stick, you just have to add some cheese. Cotija if you have it, Parmigiano-Reggiano is you don’t, or Vella Dry Jack if you have that (I did).
If I make it again, I might add some mayonnaise, just to make it even creamier.
8 ears of corn on the cob
2 tablespoons of butter
The juice of two limes
Salt and pepper
1/2 to 1 cup of crumbled Cotija, grated Parmesan or Dry Jack
A box grater
A cast-iron skillet
How to prepare:
1. Set your oven at 350°.
2. Put on your apron. Place the box grater in the cast iron skillet. Using the coarse side, thoroughly grate each ear of corn directly into the pan.
This will be messy. Very messy. But it will be worth it, so keep grating!
3. Evenly spread the milky, grated corn across the pan. Bake it in the oven for about 20-30 minutes, until the edges begin to brown. The top should be golden too. If it isn’t toasted on top, and you are worried about the pudding drying out, you can toss it under the broiler for a few minutes. Or you can just eat it . . . like I did.
4. Remove the pan from the oven. Dust the top with cayenne, about as much as you like. Add the butter. Combine everything together. Add the lime juice a little bit at a time until it suits your taste. Adjust the seasoning and serve the corn pudding immediately, topped with cheese.