← All recipes

🍽️ Mexican Corn Flan with Avocado Salad

439 kcal · 30 min · 4 servings

Ingredients

• 2 ears of corn
• 200 g green bell peppers (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 cornmeal
• 400 g tomatoes (5 tomatoes)
• 1 red onion
• 1 lime
• 2 avocados
• 4 sprigs cilantro

Instructions

1. 1. Cut the corn kernels off the cobs with a sharp knife and place them in a bowl.
2. 2. Quarter the bell pepper, remove the seeds, wash it, and chop it finely.
3. 3. Halve the chili, remove the seeds, wash it, and chop it finely.
4. 4. Peel the onions and garlic and dice them finely.
5. 5. Heat one tablespoon of oil in a frying pan.
6. 6. Add half of the corn kernels, the bell pepper cubes, the chili, the onions, and the garlic to the pan.
7. 7. Cook the vegetables, stirring occasionally, over medium heat for 8 minutes.
8. 8. Season the pan contents with salt and pepper and let them cool down slightly.
9. 9. Place the remaining corn kernels, milk, eggs, flour, and chili powder into a food processor.
10. 10. Blend the mixture until smooth.
11. 11. Season the corn puree with salt and pepper.
12. 12. Stir the cooled pan contents into the corn puree in a bowl.
13. 13. Lightly butter four heatproof molds with a capacity of 150 milliliters each.
14. 14. Coat the molds with cornmeal.
15. 15. Distribute the flan mixture evenly among the molds.
16. 16. Place the molds in a sufficiently large baking dish.
17. 17. Pour boiling hot water into the baking dish until it reaches about halfway up the sides of the molds.
18. 18. Preheat the oven to 180 degrees Celsius (conventional heat: 160 degrees Celsius, gas mark: 2-3).
19. 19. Place the baking dish with the rack into the preheated oven.
20. 20. Bake the flans for 40 minutes.
21. 21. Wash the tomatoes and quarter them.
22. 22. Remove the stem ends from the tomatoes.
23. 23. Core the tomatoes and dice them.
24. 24. Peel the red onion and dice it finely.
25. 25. Halve the lime and squeeze out the juice.
26. 26. Halve the avocados and remove the pit.
27. 27. Remove the flesh from the skins and chop it coarsely.
28. 28. In a bowl, mix the avocado flesh with the lime juice and the remaining oil.
29. 29. Stir the diced tomatoes and onions into the avocado mixture.
30. 30. Season the salad with salt and pepper.
31. 31. Wash the cilantro and shake it dry.
32. 32. Pick the cilantro leaves off the stems.
33. 33. Chop the cilantro leaves coarsely.
34. 34. Stir the cilantro leaves into the salad.
35. 35. Remove the flans from the oven after 40 minutes.
36. 36. Carefully lift the molds out of the water bath.
37. 37. Let the flans rest for one minute.
38. 38. Carefully turn out the flans onto plates.
39. 39. Serve the flans with the avocado salad.

Nutrition per serving

• kcal: 439
• Protein: 11 g · Fett/Fat: 32 g · Carbs: 24 g