For the chive crema: Combine all of the ingredients in a small bowl and whisk
until thoroughly blended. Serve immediately or store, refrigerated, in an airtight container for 2 days.
For the corn cakes
: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
Combine the eggs and cream in a large mixing bowl and whisk to blend
well. Add the cornmeal
, flour, masa harina
, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture.
Heat 1/2 teaspoon of the vegetable oil
in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter
are used up. Drain
the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with the chive crema, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays.