• In a food processor pulse the corn kernals to a rough puree. Add the egg and buttermilk and pulse again to mix. Add the cornmeal, flour, sugar, baking powder, and salt and pulse until just mixed to a smooth batter. Stir in 4 tablespoons of the melted butter. Set aside to rest for 5 minutes.
• In a 12-inch sauté pan over medium heat, add a thin film of extra virgin olive oil. When the pan is hot add a scant 1/4 cup of the batter to the pan per corn cake. Cook in batches for 3-4 minutes per side or until golden brown. Transfer the cooked corn cakes to a sheet pan covered with foil. Add more oil to the pan as needed and continue to cook the cakes until all the batter is used.

For the Tomato topping

• Wipe the sauté pan out if needed and add one tablespoon of butter. Add the sage leaves and fry until the leaves are crisp about 2 minutes. Transfer gently to a plate lined with a paper towel.
• Add one tablespoon of butter to the pan and sauté the smashed garlic for about 2 minutes. Remove from the pan and thinly slice the garlic lengthwise.
• In a bowl add the diced tomatoes and garlic. Season with salt and pepper.
• Arrange the corn cakes on a serving platter and divide the tomato mixture topping each corn cake. Garnish each corn cake with a sage leaf and crumbled goat cheese(optional).