CORN FLANS WITH TOMATO AND CORN RELISH   
  Ingredients :
    Flan:
    3 ears fresh corn, cooked
    2/3 cups non-fat milk
    2 eggs
    Salt
    Pepper

    Relish:
    ¾ cups corn reserved from flans
    ¾ cups tomato, diced
    1/3 cup onion, finely chopped
    1 tablespoons basil leaves, chopped
    2 tablespoons extra virgin olive oil
    1 teaspoon red vinegar

  Preparation:
Flan:
Reserve ¾ cup cooked corn for the relish. Pureé the rest of the corn in a blender together with milk until smooth. Force pureé through a strainer.

Whisk together eggs, salt and pepper until blended. Whisk in corn pureé.

Pour mixture into oiled ramekins (4 - 6 oz). Bake in preheated oven 350 °F (180 °C), over hot water for 40 minutes or until set.

Remove ramekins from oven and cool on a rack.

Relish:
Combine reserved corn, tomatoes, onion and basil. Stir in oil and vinegar. Season with salt and pepper.

Run a thin knife around the edge of each flan and invert flan onto plates. Spoon relish over them.
 
        4 servings
        146 calories per serving
 
  Back