In a large bowl microwave the corn and water covered on high power for 6 to 8 minutes, stirring every two minutes. If there is excess water, drain.

In a separate bowl, beat eggs.

Stir in cooked corn, cheese, milk, onions and red capsicum.

Whisk in flour, marjoram, salt and pepper.

Pour into a greased microwaveable moulds or one large baking dish.

Cover with parchment paper or foil. Pierce tiny holes on top.

Bake in a preheated oven at 180°C for 8 to 10 minutes or until knife inserted in centre comes out clean.

Let it stand for 5 minutes before serving.