Puree the corn in your food processor until smooth. Add yeast, salt, sugar, flour, and butter and process until you have a smooth ball of dough that is elastic and begins to clear the sides of the bowl. Because the corn could have a variable amount of liquid, you might need to adjust the moisture in the dough. If it's too dry, add water by the tablespoon until the dough comes together to form an elastic ball. If it's too wet, add flour slowly until the dough clears the sides of the processor.
