SWEET CORN FLANS WITH TOMATO-CORN RELISH

Sweet Corn Flans with Tomato-Corn Relish image

Yield Makes 4 servings

Number Of Ingredients 15

For flans
3 ears fresh corn, shucked
2/3 cup 1% milk
2 large eggs
1/2 teaspoon salt
1/8 teaspoon cayenne
For relish
3/4 cup corn reserved from flans
6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)
1/3 cup chopped red onion
1 tablespoon chopped fresh basil
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
Special equipment:
4 (4- to 6-ounce) ramekins

Steps:

Make flans:
Preheat oven to 350°F.
Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for relish and purée remainder in a blender with milk until smooth. Force corn purée through a fine sieve into a bowl, discarding skins.
Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.
Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.
Make relish:
Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.
Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.