Jalapeño Corn Cakes With Avocado Salsa

Ingredients: 1 cup all-purpose flour,1 cup yellow corn meal,2 tablespoons sugar,1 tablespoon baking powder,1 teaspoon salt,Pepper to taste,Pepper to taste,2 cups corn, fresh or frozen, roughly chopped,1 jalapeño, diced,2 eggs,1 cup milk,3 tablespoons melted butter,3 large ripe avocados, chopped,1 small red pepper, diced,1 small red pepper, diced,1/4 cup chopped green onions,3 tomatoes, diced,2 cloves garlic, mined,3 tablespoons cilantro,1/2 lime, juiced,3 tablespoons olive oil,Salt and Pepper to taste
Instructions:

1. Combine all dry ingredients for the corn cakes, in a large bowl.
2. Whisk well, then add everything elsebutter last, stirring continuously until smooth.
3. Heat a skillet (or griddle) to medium-high.
4. Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.
5. While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
6. Serve the corn cakes with a small scoop of salsa on top, or pile them on a platter with the salsa on the side!
7. If making as a side dish, use a 1/4 cup scoop!

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