This is a great meal to make when the summer tomatoes are abundant, basil is at its peak, and corn is fresh and cheap. We have it at least once a summer.
2 1/2 cups fresh corn kernels (about 5 ears)
1 cup milk (we usually use almond milk)
1/3 cup grated Parmesan cheese
1 tsp flour (I’ve used whole wheat and almond flour on separate occasions with equally great results)
1/2 tsp salt
1/4 tsp pepper
4 large eggs
12 cherry tomatoes (or more if you’d like)
2 Tbsp thinly sliced basil
Heat large non-stick skillet over medium heat. Coat with cooking spray. Add corn. Cook 5 minutes until tender, stirring occasionally. Remove from heat. Set aside 1 cup corn and place remaining kernels in a blender. Pulse 5x or until coarsely chopped. Add milk, parmesan, flour, salt, pepper, and eggs to blender. Pulse 4x or until combined. Divide evenly into four 10 oz ramekins coated with cooking spray. Place ramekins in a baking pan. Add 1 inch of hot water. Bake at 350 degrees for 35 minutes or until center barely moves. Cool 5 minutes on a wire rack. Invert flan onto plates and garnish with corn, tomato, and basil.