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.
Buy your ingredients at your favorite Farmers Market!
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.
Don’t Forget
Make sure you sign up for our newsletter to get more recipes and take a look at joining the Bonicelli Cooking Club! We’d love to have you!
If you want more recipes, Join The Club!!!
Looking for some other delicious recipes to pair with your salsa? Try these recipes:
Mexican Skillet Black Bean Hash with Eggs
Step by Step Instructions
Sweet Corn Chive Flan Salad with Basil
Ingredients
- 3 cups fresh corn kernels about 6 ears
- 1 cup whole milk
- 1/2 cup freshly grated Parmesan
- 1 teaspoon flour
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped chives
- 4 large eggs
=====
- 24 cherry and small pear tomatoes a variety of color is nice
- 1 tablespoon white wine vinegar
=====
- 2 tablespoons thinly sliced basil
- crunchy sea salt
- extra-virgin olive oil for drizzling
Instructions
- Preheat oven to 350ºF—coat six 6-ounce ramekins with canola cooking spray.
- 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.
- 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.
- 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.
- Mix the tomatoes with the reserved corn and vinegar.
- 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.
Nutrition
More Recipes
Mexican Sweet Corn
By: Chef Laura Bonicelli Spicy Mexican Sweet Corn is a special occasion summer treat in my house. Grill the corn, don’t grill the corn; it doesn’t matter. It’s always delicious. Buy your corn at your favorite Farmers Market! About Mexican Sweet CornElote (aka Mexican...
Summer Vegetable Pasta
By: Chef Laura Bonicelli Every chef has a dish that they know is greater than the sum of its ingredients. Here it is! This picture is from a demo at my favorite Farmers Market! If you want more recipes Join The Club!!
Corn Squash Fritters with Limey Pea Sauce
By: Chef Laura Bonicelli My grandmother used to make a version of Corn Squash Fritters using canned cream corn. I loved them, but fresh corn takes them from tasty to amazing! Buy your corn at your favorite Farmers Market! About FrittersCorn fritters originated in...
Recent Comments