For the tamale cakes:
1. Preheat your oven to 400 degrees.
2. Puree 1 cup of the corn until mushy.
3. 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.
4. 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.
For the tomatillo cilantro cream sauce:
1. Put all ingredients into a food processor and puree until smoothe.
2. Heat the sauce on medium heat in a skillet. Once heated through, add the heavy cream and serve immediately.
For the black bean and corn salsa:
1 can (15 ounces) whole kernel corn
1 can (15 ounces) black beans
0.5 red onion
3 medium tomatoes
1 tablespoon garlic
1 handful chopped cilantro
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1. Drain and rince the corn and black beans.
2. Chop the tomatoes (leave out excess juice and seeds) and the half onion into small, equal pieces.
3. Add all ingredients together and stir.
For the spicy remoulade:
1 cup mayonaise
2 teaspoons Old Bay Seasoning
2 teaspoons horseradish
1 tablespoon siracha
1 teaspoon yellow mustard
1 teaspoon worcestershire
1/2 teaspoon ground smoked paprika
1 teaspoon sweet chili sauce
1. Mix all ingredients together until well-incorporated.
Assembly for party appetizers:
1. On each tamale cake, place a small amount (about 1.2 a teaspoon) of tomatillo cilantro cream sauce on the top.
2. Then, add almost a teaspoon of the black bean and corn salsa.
3. Next, add a dollop of the spicy remoulade to top it off.
4. Finally, finish with a little drizzling of chopped fresh cilantro.
For a video demo/explanation: