Mexican Corn Flan

Ingredients

• 2 corn cobs
• 200 g green bell pepper (1 green bell pepper)
• 1 red chili pepper
• 2 small onions
• 2 Garlic cloves
• 4 tbsp oil
• Salt
• Pepper
• 200 ml milk (1.5% fat)
• 2 Eggs
• 2 tbsp flour
• 1 tbsp guajillo chili powder
• 20 g butter (1 tbsp)
• a little corn grits
• 400 g tomatoes (5 tomatoes)
• 1 Red Onion
• 1 Lime
• 2 Avocados
• 4 stems cilantro

Instructions

1. 1.

   Cut the kernels from the corn cobs with a sharp knife into a bowl.

2. 2.

   Quarter the bell pepper, remove seeds, wash and chop. Halve the chili, remove seeds, wash and chop. Peel and finely dice the onions and garlic.

3. 3.

   Heat 1 tbsp oil in a pan, add half of the corn kernels, all bell pepper cubes, chili, onions, and garlic; cook over medium heat for 8 minutes while stirring. Season with salt and pepper and let cool slightly.

4. 4.

   Blend the remaining corn kernels with milk, eggs, flour, and chili powder in a food processor until smooth. Season with salt and pepper.

5. 5.

   Combine the pan contents with the corn puree in a bowl.

6. 6.

   Lightly butter four oven-safe ramekins of 150 ml capacity and dust them with corn grits. Evenly spread the flan batter into the ramekins.

7. 7.

   Place the ramekins in a sufficiently large baking dish and set on an oven rack in a preheated oven at 180°C (160°C fan, gas level 2-3). Pour hot water up to about halfway up the ramekins in the baking dish and bake the flans for 40 minutes.

8. 8.

   Meanwhile wash and quarter the tomatoes, remove stems. Dice the tomatoes after removing seeds. Finely dice the red onion. Halve the lime and squeeze out juice.

9. 9.

   Ten minutes before the end of cooking, halve the avocados and remove pits. Roughly cube the flesh. In a bowl mix with lime juice and remaining oil.

10. 10.

    Add the tomatoes and onions to the avocado mixture; season with salt and pepper. Wash cilantro, shake dry, pluck leaves from stems and roughly chop. Mix into the salad.

11. 11.

    Remove the flans from the oven and lift them out of the water bath. Let rest for 1 minute. Carefully serve on plates topped with the avocado salad.