By: Chef Laura Bonicelli
I bake the sweet corn chive flan(s) in ramekins to create beautiful individual servings. I wrote the recipe specifically for that time of year when sweet corn and cherry tomatoes are at their peak flavor.
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about Sweet Corn Chive Flan Salad with Basil
I always make this sweet corn chive flan recipe in July and August, but if you freeze corn and get good cherry tomatoes – you could get great results any time of year. But I must say, this is one of those dishes that just begs to be eaten outside with a glass of prosecco.
If you haven’t had or made flan before – the most common kind is sweet – a dessert – often creme caramel. We’re going savory with this, with corn, chives, and Parmesan cheese, and we’re going to top each serving with a salad.
Typically, I bake the sweet corn chive flan ramekins the morning of – or a day before serving. They are light and fluffy, but they are sturdier than they look and hold up well. I reheat them because I don’t like them cold, but room temperature is perfect. I want to give the tomato corn mixture at least 20 minutes to meld with the vinegar.
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