Sweet Corn Chive Flan Salad with Basil

Ingredients

Instructions

1. 1

   Preheat oven to 350ºF—coat six 6-ounce ramekins with canola cooking spray.

2. 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 3 minutes. Remove from heat. Set aside 1 1/2 cups of corn kernels.

3. 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. 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 40 minutes. 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. 5

   Mix the tomatoes with the reserved corn and vinegar.

6. 6

   Remove the ramekins carefully from the pan and cool for 5 minutes 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.