Fried oysters with chili corn sauce-brennan's

1. sauce- cook cream in heavy large saucepan over medium heat until reduced to 1 ½ cups, stirring occasionally, about 20 minutes.
2. Set aside.
3. Juliennei the chili, red pepper and onion.
4. Scrape kernels off the ear. Melt butter in heavy medium skillet over low heat.
5. Add chili, bell pepper, onion, corn and garlic and saute until slightly softened, about 4 minutes.
6. Transfer vegetables to bowl.
7. Add tiquila to skillet and bring to boil, scraping up any browned bits.
8. Mixi in reduced cream, vegetables, chili powder and cumin.
9. Seasoni with salt, pepper and cayenne and simmer until thickened to sauce consistency, about 5 minutes.
10. Keep warm in top of double boiler over warm water.
11. Heat oil in deep fryer or large skillet to 375°F.
12. Combine masa mix, flour and 2 ½ tbsp.
13. brennan"s cajun seasoning mix in medium bowl.
14. Dredgei oysters in mixture.
15. Add oysters to oil in batches and fry until golden brown, about 1 minute.
16. Transfer to paper towels using slotted spoon and let drain.
17. Serve, passing sauce separately.