Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
Stir in the masa harina
, and flour, and mix until blended. Fold in the remaining corn kernels.
In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter
into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
Serve the corn cakes as they are, or adorned with shredded cabbage
, tomatillo guacamole, sour cream
, and mango salsa.