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Flan:
Reserve ¾ cup cooked corn for the relish. Pureé the rest of the corn in a blender together with milk until smooth. Force pureé through a strainer.
Whisk together eggs, salt and pepper until blended. Whisk in corn pureé.
Pour mixture into oiled ramekins (4 - 6 oz). Bake in preheated oven 350 °F (180 °C), over hot water for 40 minutes or until set.
Remove ramekins from oven and cool on a rack.
Relish:
Combine reserved corn, tomatoes, onion and basil. Stir in oil and vinegar. Season with salt and pepper.
Run a thin knife around the edge of each flan and invert flan onto plates. Spoon relish over them.
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