Mini Sweet Corn Tamale Cakes

• Sweet Corn Tamale Cake
• 1.5 cups whole kernel corn
• 0.5 cups melted butter
• 3 tablespoons sugar
• 1 pinch salt
• 0.5 cups masa
• 3 tablespoons all-purpose flour
• Tomatillo Cilantro Cream Sauce
• 3 large tomatillos
• 0.5 cups mild green chiles
• 0.5 small yellow onion
• 1 handful fresh cilantro
• 1 tablespoon minced garlic
• 1.5 teaspoons cumin
• 1 pinch salt and pepper
• 0.5 cups heavy whipping cream

1. For the tamale cakes:rn1. Preheat your oven to 400 degrees.rn2. Puree 1 cup of the corn until mushy. rn3. In a bowl, combine all of the rest of the ingredients, including the rest of the whole-kernel corn. Mix well until everything is well-incorporated.rn4. Form small, flat patties (about the size of a silver dollar, about 1/2 inch thick) and place on a baking sheet. Cook for 10 minutes on each side, 20 minutes total.
2. For the tomatillo cilantro cream sauce:rn1. Put all ingredients into a food processor and puree until smoothe.rn2. Heat the sauce on medium heat in a skillet. Once heated through, add the heavy cream and serve immediately.
3. For the black bean and corn salsa:rnIngredients:rn1 can (15 ounces) whole kernel cornrn1 can (15 ounces) black beansrn0.5 red onionrn3 medium tomatoesrn1 tablespoon garlicrn1 handful chopped cilantrorn1 tablespoon lime juicern1/2 teaspoon saltrn1/2 teaspoon ground black pepperrnrnInstructions:rn1. Drain and rince the corn and black beans.rn2. Chop the tomatoes (leave out excess juice and seeds) and the half onion into small, equal pieces.rn3. Add all ingredients together and stir.
4. For the spicy remoulade:rnIngredients:rn1 cup mayonaisern2 teaspoons Old Bay Seasoningrn2 teaspoons horseradishrn1 tablespoon siracharn1 teaspoon yellow mustardrn1 teaspoon worcestershirern1/2 teaspoon ground smoked paprikarn1 teaspoon sweet chili saucernrnInstructions:rn1. Mix all ingredients together until well-incorporated.
5. Assembly for party appetizers:rn1. On each tamale cake, place a small amount (about 1.2 a teaspoon) of tomatillo cilantro cream sauce on the top. rn2. Then, add almost a teaspoon of the black bean and corn salsa.rn3. Next, add a dollop of the spicy remoulade to top it off.rn4. Finally, finish with a little drizzling of chopped fresh cilantro.
6. For a video demo/explanation: rnhttps://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=2&cad=rja&ved=0CDwQuAIwAQ&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DDRII0hlbFGY&ei=WBxPUsiFH8jnqAGzw4HIAQ&usg=AFQjCNEWuVpi7bTbRmg9txLF4ztTg_qUQw&sig2=tyisEk9jfGmsAxIr6ZT23w

sweet corn tamale, whole kernel corn, butter, sugar, salt, masa, allpurpose, cilantro cream sauce, tomatillos, green chiles, onion, cilantro, garlic, cumin, salt, heavy whipping cream

Taken from food52.com/recipes/24255-mini-sweet-corn-tamale-cakes (may not work)