Corn Flan, Strawberry Mint Corn Salad

I know, I know.  As I write this, corn isn't really at its peak yet.  But looking through some of my photo archives, I noticed this unpublished dish from last summer and thought I'd give you a little taste of the sweet corn brilliance that lies ahead this summer. I'm all for turning corn into fuel, but as long as I can get my crack corn addiction satisfied late in the summer season, all is good in my world.

Savory flans were a go-to dish when I first started doing Foodie NYC events.  They are simple, easy to prepare and can act as a foil for any type of creative condiment.

As I look at this corn flan I made last summer, I've realized this may have been the last flan I made.  (I just had a tingle of EMO writing about a flan...wow, this is embarassing. OK, I'm over it.). That's so wrong.  I predict a few of you out there will be eating a savory flan in your not too distant future.

This corn flan is very rich and explodes with multiple textures of corn flavor.   A corn puree adds corn flavor into every bite, while the whole kernels add a bit of texture. (I've also made this dish with toasted, charred corn which I highly recommend). While I like the interiors of my flans creamy and soft, I like a broiled crusty top for a bit of depth.

There are so many ways to garnish this corn flan.  I wanted to feature corn again, but thought I'd pair it with the sweetness of chopped strawberries, chopped mint and some finely diced red onion.  Damn, this dish was tasty.  (Uh oh.  I'm starting to get a little flan EMO again.  Is this healthy?).

The full recipe for corn flan is below. 

Corn Flan

1 pint of heavy cream
5 egg yolks
4 ears of corn, kernels removed
1 ounce of grated parmigiano reggiano

1 squeese of lemon juice, chopped mint
Salt and pepper

Puree about 3/4 of the corn kernels in a food processor.  Add the puree and the rest of the corn with the other ingredients into a bowl and whisk together.

Lightly spray the inside of muffin tins or ramekins with nonstick spray. Ladle the mixture into the about 3/4 of the way to the top.  Place in a baking dish and pour enough water in the dish to cover the bottom of the tins.

Place in 325 oven for about 40 minutes.  You want the center to have set.   Look at the center to make sure it has set.  Place on broil for the last minute to get a brown crust.

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thank you so much for an alternative to pork! lol! I really enjoyed this recipe and my wife is asking me to cook it again tomorrow! lol! I order alot of veggies from Celebrity Foods so this gives me a great complement to my awesome veggies i cook! Thank you so much for the recipe! welcom to my page http://www.okayoutlet.com

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The stuff on the top kind of looks like eyeballs. haha