Sweet Corn Flans with Tomato-Corn Relish

Directions

1. 1.

   Preheat oven to 350°F.

2. 2.

   Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.

3. 3.

   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.

4. 4.

   Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.

5. 5.

   Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until set, about 40 minutes.

6. 6.

   Remove ramekins from water bath and cool on a rack. Chill until cold, about 2 hours.

7. 7.

   Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season with salt and pepper.

8. 8.

   Run a thin knife around edge of each flan, then invert flans onto plates. Spoon relish over them.