Preparation: 20 mins + cooling time Cooking: 45 mins Serves: 4
2 sweetcorn cobs, husks removed
1 tbs olive oil + extra for greasing
1 brown onion, finely chopped
2 garlic cloves, finely chopped
200g sliced leg ham, chopped
4 free-range eggs
½ cup self-raising flour
1 cup milk
½ cup flat-leaf parsley, finely chopped
1½ cups reduced fat grated tasty cheese
Leafy green salad and tomato chutney or sweet chilli sauce, to serve
Step 1: Preheat oven to 180°C/160°C. Grease and line a 16cm x 27cm (base measurement) lamington pan with baking paper. Slice the kernels from the cobs. Set corn kernels aside. Repeat using remaining corn.
Step 2: Heat oil in a large frying pan over medium heat. Add onion and garlic and cook, stirring often, for 3-4 minutes until softened. Stir in corn and ham. Cook, stirring, for 1 minute. Set aside to cool.
Step 3: Whisk eggs in a large bowl. Sift over flour and whisk until well combined. Gradually whisk in the milk. Season with salt and pepper. Stir through parsley and 1 cup grated cheese.
Step 4: Stir the cooled corn mixture into the egg mixture. Pour into prepared pan. Sprinkle with remaining ½ cup grated cheese. Bake for 35-40 minutes or until set in the centre. Stand for 15 minutes. Slice and serve warm or cold with a leafy green salad and tomato chutney or sweet chilli sauce.