Sweet Corn Chive Flan Salad with Basil
This Sweet Corn Chive Flan with Basil is an elegant, unexpected side dish or light dinner. The flan is like a delicate corn pudding.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6 servings
Ingredients
- 3 cupsfresh corn kernels (about 6 ears)
- 1 cupwhole milk
- 1/2 cupfreshly grated Parmesan
- 1 teaspoonflour
- 1/2 teaspoonKosher salt
- 1/2 teaspoonfreshly ground black pepper
- 1 tablespoonfinely chopped chives
- 4 large eggs
- 24 cherry and small pear tomatoes (a variety of color is nice)
- 1 tablespoonwhite wine vinegar
- 2 tablespoonsthinly sliced basil
- crunchy sea salt
- extra-virgin olive oil (for drizzling)
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Preheat oven to 350ºF—coat six 6-ounce ramekins with canola cooking spray.
- 2
Coat a large nonstick skillet with canola cooking spray and heat over medium heat. Add the corn, and cook, often stirring, until lightly cooked, about . Remove from heat. Set aside 1 1/2 cups of corn kernels.
- 3
Place the remaining corn in the bowl of a food processor. Pulse until coarsely chopped, six times. Add the milk, cheese, flour, salt, pepper, chives, and eggs—pulse four more times to combine.
- 4
Fill the prepared ramekins with about 1/2 cup of the mixture. Place the ramekins in a 9x13-inch baking pan. Fill the pan with 1 inch of hot water—Bake for 30 to . When the center is set to the touch and the flans puff and pull away from the sides, you'll know they are done.
- 5
Mix the tomatoes with the reserved corn and vinegar.
- 6
Remove the ramekins carefully from the pan and cool for on a wire rack. Invert the flans onto six plates and top with the tomato mixture. Sprinkle with basil and sea salt. Drizzle with olive oil and serve.