Hate to be discouraging but doubt you will be able to find an origin of Aunt Mary's or whether or not it had native American origins.
I am familiar with Aunt Mary's in fact may be the best sweet corn there is in my own opinion. I discovered it a few years back and it was described as originating in Ohio or thereabouts and that it was a primary variety when commercial canning started in late 1800s and before yellow varieties became available.
I also strongly suspect it is the corn my grandfather grew when I was a kid and used for animal
feed and grinding for flour as well as sweet corn. That was several decades ago so can't say for sure that he did not have two white corns but I don't think so. As I recall the corn we ate was the same that later on we picked to grind for the
chickens or take to the mill to be ground for flour. Aunt Mary's has very large flinty looking kernels when fully dry with just a little bit of the wrinkled appearance of a sweet corn. So with my rather limited
experience and distant memory, I would say if any corn could be used in a multi-purpose way Aunt Mary's might be it.
Where I live in southern Indiana it grows very well and is actually a foundation in my
landrace development of my own flint corn. I really like the vigorous growth, large kernels and fewer number of rows of kernels, generally not more than 12. Not to mention the fantastic flavor as a sweet corn. I don't have space to preserve an inbred heirloom variety of corn in a pure state but if I did Aunt Mary's would be my choice.
I do think that native peoples did grow sweet corn or at least that is what I found in researching the topic a few years ago. As I recall it was generally done in the north east and varieties such as Anasazi, Black Mexican and Hookers actually originated there and were given those names by early commercial seed growers.
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