Humita (Baked Sweetcorn Pudding with Cheese)

• 40 g Unsalted butter
• 1 medium Yellow onion
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 4 pieces Fresh corn on the cob
• 250 ml Whole milk
• 2 Egg
• 80 g Queso fresco

1. Heat the oven to 180°C (355°F). Grease a small baking dish with a little of the unsalted butter.
2. Melt the remaining butter in a saucepan over a medium heat. Finely chop the yellow onion, add it to the pan with the ground cumin, sweet paprika, fine sea salt and black pepper, then cook for 8 to 10 minutes until soft and sweet, without browning.
3. Cut the kernels from the fresh corn on the cob, then grate the kernels on the coarse side of a grater into a mixing bowl to make a juicy pulp. Stir in the onion mixture and any buttery spices from the pan.
4. Whisk the whole milk and eggs together, then stir into the corn mixture until evenly combined. Crumble in half of the queso fresco and mix gently.
5. Pour into the prepared baking dish and smooth the top. Bake for 25 to 30 minutes until just set with a slight wobble in the centre and lightly golden at the edges.
6. Rest for 5 minutes, then scatter over the remaining queso fresco. Serve warm.

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