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
More Recipes
Ginger Cookies
Take me to the lesson Ginger Cookies These Ginger Cookies are a family favorite. The chewy-soft cookies freeze beautifully and are lovely after a 15 second warm-up in the microwave. 3/4 cup vegetable shortening1 cup sugar (plus more for rolling)=====1 large egg (or 3...
Mediterranean Herbed Cod with Crimini and Spaghetti
Take me to the lesson... Mediterranean Herbed Cod with Crimini and Spaghetti I love making this dish with any white fish. It's a delicious preparation for cod, mahi mahi, and halibut. =====mediterranean herb mix=====2 tablespoons dried oregano2 tablespoons dried...
Charcuterie Board
Take me to the lesson... Charcuterie Board =====cheeses 6 - 8 ounces each=====Délice de Bourgogne or Saint-André -- (triple cream whole wedge)blue cheese -- whole wedge (broken - halved)Cotswald -- slicedManchego or aged Cheddar -- broken into piecessmall mozarrella...
Recent Comments