Sweet Corn Chive Flan Salad with Basil
Golden custard meets bright summer corn in this silky flan dotted with fresh chives and fragrant basil. The savory custard has an almost soufflé-like lightness that makes it perfect for an elegant brunch or a light dinner when the weather's too warm for anything heavy.
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.