Fried Oysters with Horseradish Cream and Tomato Corn Salsa

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1/4 cup blanched corn

4 ripe Italian plum tomatoes, peeled, seeded and diced

1/4 cup minced onions

1 teaspoon minced jalapeno peppers

2 tablespoons chopped fresh cilantro leaves

1 tablespoon freshly squeezed lime juice

1 teaspoon freshly squeezed lemon juice

Salt and black pepper

3/4 cup freshly grated horseradish or bottled, if not prepared with cream

3 tablespoons minced shallots

2 teaspoons minced garlic

2 teaspoons Dijon mustard

Ground white pepper

1 1/2 cups heavy cream

1 cup all-purpose flour

2 tablespoons Essence, recipe follows

1 cup masa harina

2 large eggs

1 cup milk

36 large freshly shucked oysters, liquor drained and reserved

1/2 cup olive oil

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme