In Good Taste Recipe: Summer Corn Flans with Arugula Salad

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Summer Corn Flans with Arugula Salad

by Josie Ross

2 tablespoons vegetable or olive oil

6 ears fresh corn, shucked
1 ½ cups half and half
4 large eggs
1 teaspoon salt
¼ teaspoon finely ground black pepper

4 cups arugula or mesclun, washed and spun dry

1 tablespoon chopped fresh basil

Salt and pepper

1 tablespoon red-wine vinegar

3 tablespoons extra-virgin olive oil

Lightly oil 8 four ounce ramekins.

Cook the corn in a pot of boiling water until tender (about 5 minutes). Drain the corn, and allow it to cool. Then, cut off the kernels and scrape the cobs into a bowl. In a large blender, combine the corn and half and half (you may have to do this in two batches depending on the size of your blender). Puree until smooth. In a separate bowl, whisk together the eggs, salt, and pepper. whisk in corn puree. Divide the mixture between eight ramekins.

Bake in a hot-water bath just until set, about 35 minutes.

Remove the ramekins from the water bath and allow to cool.

In a bowl, whisk the salt, pepper and vinegar together. Drizzle in the olive oil. Combine the arugula and basil together, toss with the vinaigrette and divide among four salad plates. Un-mold the corn flans by running a small knife around the inside of the ramekin. Top each salad with a corn flan and serve.

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