photograph by Matt Hulsman

2½ cups fresh corn kernels (about 5 ears)
1 cup 1% milk
⅓ cup Parmesan cheese, grated
1 teaspoon flour
½ teaspoon salt
¼ teaspoon pepper, freshly ground
4 large eggs
18 small cherry tomatoes, halved
2 tablespoons fresh basil, sliced thin

Preheat oven to 350°. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add corn, and cook 5 minutes or until tender. Set aside 1 cup corn kernels. Place remaining corn in a food processor; pulse 5 times or until coarsely chopped. Add milk and next 5 ingredients (through eggs) to food processor. Pulse 4 times or until combined. Pour about ½ cup corn mixture into each of 6 ramekins* coated with cooking spray. Place ramekins in a 9-inch x 13-inch baking pan. Add hot water to pan to a depth of 1 inch. Bake at 350° for 35 minutes or until the center barely moves when ramekins are touched. Remove ramekins from pan; cool 5 minutes on a wire rack. Invert flan onto each of 6 plates. Garnish each serving with about 2½ teaspoons corn kernels, 6 tomato halves, and 1 teaspoon basil. This dish can also be made in one baking dish.


Note: Meals & Memories is no longer in print.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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