- 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
- 1/3 cup chopped red onion
- 1 tablespoon chopped fresh basil
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon red-wine vinegar
- Make flans: Preheat oven to 350 degrees 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 puree remainder in a blender with milk until smooth. Force corn puree through a fine sieve into a bowl, discarding skins.
- Whisk together eggs, salt, and cayenne until blended and whisk in corn puree.
- 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.