In a med bowl, combine cherry tomatoes,diced avocado,red onions,cilantro and zesty italian dressing. Let sit 15 mins to belnd flavors.
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.
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.
Go to full version of