These are unique, delicious tamale-style nuggets. Serve with Cumin-Lime Dipping Sauce, guacamole, or salsa. They may be too delicate for wooden picks so encourage your guests that these are definitely "finger food".

Bite-Sized Corn Bits

1 1/2 cups frozen corn kernels, thawed (or preferably fresh)
1 cup yellow cornmeal, preferably stoneground
2 teaspoons granulated sugar
1 teaspoon ground cumin
2 tablespoons buttermilk or plain yogurt
1/3 cup shredded sharp cheddar cheese
1/3 cup shredded Monterey Jack cheese
1/4 cup fresh cilantro, minced
Cumin-Lime Dipping Sauce (Recipe follows)
Guacamole for accompaniment (optional)
Lotsa Salsa for accompaniment (optional)

Place the corn kernels in a food processor and process in short pulses until coarsely chopped, about 6 pulses. Add the cornmeal, sugar, cumin, and buttermilk or yogurt. Pulse again to combine, about 6 pulses.
Transfer the mixture to a large bowl. Add the cheddar cheese, Jack cheese and cilantro. Season with salt and pepper.
Cut a large piece of cheesecloth into eight 5-inch squares. Place 2 tablespoons of the corn mixture into the center of each square. Fold the sides over the filling then fold down the top and roll over to make a seam underneath.
Fit a large pot with a steamer basket. Add enough water to come up to the base of the steamer. Place the packets in the steamer, seam side down. Cover and bring the water to a simmer over medium-high heat. Reduce the heat to medium-low and steam until the cornmeal filling is set, about 1 hour. Check the water level often to make sure there's enough water to keep the pan from burning. Remove the packets with tongs, and let cool before unwrapping.

Makes 16 nuggets, serves 6 to 8 people.

Cumin-Lime Dipping Sauce:

1/2 cup sour cream Juice of 1 lime 2 teaspoons ground cumin Salt to taste

In a medium mixing bowl, combine sour cream, lime juice, cumin, and salt. Whisk together to blend.
To serve pour the dipping sauce into a small bowl. Place the bowl in the center of a large plate. Arrange the nuggets around the bowl.