Corn Cakes with Fresh Tomato Salsa

Ingredients

• 1/2 cup(s) cherry tomatoes chopped
• 1 small avocado diced
• 1/4 cup(s) red onions finely chopped
• 2 tablespoon(s) fresh cilantro chopped
• 1 tablespoon(s) zesty italian dressing
• 1 box(es) 8.5 oz corn muffin mix
• 6 tablespoon(s) flour divided
• 1 large egg yolk slightly beaten
• 5 tablespoon(s) milk
• 2 cup(s) corn
• 1 cup(s) scallions chopped
• 1 cup(s) white cheddar cheese shredded
• 1/2 cup(s) vegetable oil

Preparation

1. In a med bowl, combine cherry tomatoes,diced avocado,red onions,cilantro and zesty italian dressing. Let sit 15 mins to belnd flavors.
2. Meanwhile, in bowl, combine corn-muffin mix and 2 tbs flour. Stir in egg yolk, milk,corn,scallions and cheddar cheese. Shape mixture into balls (about 2 tbs ea). Lightly coat in 4 tbs flour.
3. In a large skillet over med-low heat, cook balls in oil in batches 8 min or until golden brown,pressing lightly to flatten and turning once. Drain corn cakes on paper towels, Serve corn cakes with tomatoe salsa.