Preheat oven to 350. In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, hearts of palm, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
In a bowl, place veggie mixture along with the seasoning, parsley, mustard and the 1/4 cup of coconut flour. Season lightly with salt and pepper and stir until evenly moistened.
Line a baking sheet with parchment paper. Scoop scant 1/4-cup mounds of the vegetable mixture and transfer to the baking sheet.