3 ears fresh corn, shucked
2/3 c 1% milk
2 large eggs
1/2 t salt
1/8 t cayenne
3/4 c corn reserved from flans
6 oz grape or cherry tomatoes, diced (3/4 c)
1/3 c chopped red onion
1 T chopped fresh basil
2 t extra-virgin olive oil
1 t red-wine vinegar
4 (4- to 6-oz) ramekins
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 c 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.
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.
Time: 2.5 hours Serves: 4
Note: Flans and reserved corn for relish may be chilled, covered, up to 1 day.