Sweet Corn Flans with Tomato-Corn Relish

• 3 ears fresh corn, shucked
• 2/3 cup 1% milk
• 2 large eggs
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 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
• 4 (4- to 6-ounce) ramekins

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

corn, milk, eggs, salt, cayenne, corn reserved from flans, grape, red onion, fresh basil, extravirgin olive oil, redwine vinegar, ramekins

Taken from www.epicurious.com/recipes/food/views/sweet-corn-flans-with-tomato-corn-relish-103544 (may not work)