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.
To make guacamole:
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
To make salsa:
Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
Corn Cake Variations:
Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.
Recipe courtesy of Kelsey Nixon