Jalapeno Corn Cakes with Avocado Salsa

INGREDIENTS

• For the Jalapeno Corn Cakes:
• 1 cup all-purpose flour
• 1 cup yellow corn meal
• 2 Tbs. sugar
• 1 Tb. baking powder
• 1 tsp. salt
Pepper to taste
• 2 cups corn, fresh or frozen, roughly chopped
• 1 jalapeño, diced
• 2 eggs
• 1 cup milk
• 3 Tb. melted butter
• For the Avocado Salsa:
• 3 large ripe avocados, chopped
• 1 small red pepper, diced
• 1/4 cup chopped green onions
• 3 tomatoes, diced
• 2 clove garlic, mined
• 3 Tbs. cilantro
• ½ lime, juiced
• 3 Tb. olive oil
• Salt and Pepper to taste