Preheat oven to 375 degrees F.
Place corn in a food processor and pulse until it’s roughly chopped.
In medium bowl combine butter, masa harina, wine, and milk. Beat until creamy.
In a small bowl whisk together the corn meal, sugar, baking powder and salt.
Add to the wet ingredients and beat until smooth.
Add chopped corn and stir to combine.
Grease a regular size muffin tin with cooking spray.
Spoon the batter into the cups, about 2 tablespoons each.
Bake at 375 degrees F for 15-18 minutes or until set and a toothpick inserted in the center comes out clean.
To remove the corn cakes, place a wire cooling rack down on top of the muffin tin, and while holding them tightly together, flip the tin over so they come out onto the wire rack.