Batter: Blend corn, egg, milk, masa harina, salt, garlic, and maple syrup until thick but still slightly coarse (not watery). Rest a few minutes; if too thin, add a spoon of masa harina.
Heat pan: Warm a nonstick skillet or griddle over medium. Brush with olive oil.
Cook: Pour batter into rounds about 1 cm thick; spread gently. Cook 3-5 minutes until edges set and underside is golden; flip and cook 3-4 minutes more.
Serve: Serve hot (traditionally folded with cheese; cheese not on this card).