Sweet Corn Flans With Tomato Corn Relish Food

CORN-TOMATO RELISH

Steps:

• Mix 2 chopped green tomatoes, 1/2 cup each cooked corn, chopped onion and chopped seeded cucumber, and 2 tablespoons each chopped parsley, yellow mustard and cider vinegar.

OLD-FASHIONED CORN RELISH

Steps:

• In a large saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until thickened. Store in the refrigerator.

SWEET CORN FLANS WITH TOMATO-CORN RELISH

Steps:

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

ROASTED CORN AND TOMATO RELISH

Steps:

• Soak cleaned corn in a bowl of water for approximately 30 minutes.
• Heat a grill and place corn straight on the cooking surface. Cook until beautiful black & caramelized grill marks appear, turning frequently. DO NOT BOIL OR MICROWAVE CORN (sorry, but this is a big obnoxious NO-NO with me) or you will lose all of the sweet natural flavor.
• Once corn has cooled enough to handle, cut off all of kernels. Add all of the remaining ingredients and mix together. Serve at room temperature or cold.

SWEET CORN RELISH

Steps:

• Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until vegetables are tender and most of liquid evaporates, stirring frequently.
• Cool; pour into airtight containers.
• Note: Refrigerate relish in airtight containers for up to six weeks.

SWEET PEPPER AND CORN RELISH

Steps:

• Heat olive oil in a medium skillet over medium heat and add corn, bell pepper, and onion. Saute until onion softens slightly and corn is tender, about 2 minutes. Stir in garlic and cook until fragrant, about 1 minute.
• Stir in lime juice, brown sugar, lime zest, and cayenne pepper. Remove the relish to a bowl and cool slightly. Stir in green onion and parsley, and serve warm or at room temperature.

CORN AND TOMATO RELISH

Steps:

• In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper.