Preheat the oven to 425F.
Combine flour and water per the instructions on the package, but make it a little wetter than usual. Let rest for ~30 minutes.
Partition the masa into ~18 balls; for me this worked out to +/- 45 gram servings.
Using a small jar or lid, separated by a piece of plastic (like a baggie), smash the balls directly onto the parchment paper-lined backing sheet. Let the masa spread beyond the jar's diameter. This will create a bit of a divot in the middle, one you can (and should) exaggerate by squishing the sides up a bit. Bake your patties 10-20 min, depending on how wet your dough is and whether or not you use convection (I do). Keep an eye on it; rotate the pans once. They are done when they're firm, but still soft. Think: toasted pita, not cracker.
Meanwhile, slice your tomatoes, onions, and avocados, chop your cilantro, and quarter your limes.
Place all the thawed corn in your blender and puree it. No need to add anything. It'll puree. Then try not to eat it all before the oven timer goes; it's addicting!
Once your patties are cool enough to handle, start assembling. We like corn on corn (spread into the divot you made), followed by red onion, cilantro (putting it in the middle keeps it from falling off), the tomato slice, avocado, and red cabbage kraut. Finally, sprinkle a few pepitas, if you wanna be fancy.
Serve with lime wedges (or squeeze lime before serving, your choice).
