This is an experiment based on a wonderful dish we had at Café Bolud in NYC during their restaurant week. This was served with a Southwestern style lamb dish and they were tiny 1 inch squares of layered beans and tortillas. I thought it would be even better with a layer of corn as well.
Tortilla corn and black bean stack with pulled pork
2 ears of corn
½ cup heavy cream
Bean layer: I make my own black beans in a pressure cooker without needing to soak ahead of time. To half a pound of beans that have been cleaned, I add ½ cup of soy sauce, ¼ cup orange juice, and a cup of water. I then add salt, a couple of garlic cloves and a little cumin. I pressure cook for 20 minutes and then reduce pressure and check for doneness. They take between 20-30 minutes. I then leave them to cool in their liquid and when you make the puree add only enough liquid to give it a smooth spreadable consistency. You can also buy canned black beans and puree and season them to your liking or you can do this with refried beans.
Corn layer: Take kernels off the cobs and fry this in a sauce pan until beginning to smell aromatic but not brown. Add heavy cream and cook together for 5-6 minutes until the corn is cooked. Then put in food process or blender and puree until very smooth. If it’s too thick add some more milk or cream to think it out but you want it spreadable and not runny.
To make the stacks: Toast the tortillas in a toaster oven until very lightly toasted but not brown. On a tortilla spread a thin layer of beans, then layer another tortilla and then a layer of corn followed by another layer of tortilla.
Wrap them up and refrigerate them until ready to serve. Right before serving fry them in a hot frying pan until lightly browned on each side.
For main course serve one or two per person and for an appetizer serve a quarter of the stack alongside the pulled pork.