Fresh Corn Cakes with Summer Salsa

Ingredients: 4 ounces white whole-wheat flour (about 3/4 cup) 1/2 cup plain yellow cornmeal 2 teaspoons baking powder 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 cup light sour cream 2 large eggs 2 tablespoons olive oil, divided 1 1/4 cups fresh corn kernels (about 2 ears) 2 tablespoons minced jalapeño 1/2 cup diced yellow squash 1/4 cup chopped green onions 1/4 cup chopped fresh basil 1 1/2 teaspoons white wine vinegar 1 medium tomato, chopped Directions: 1. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. 2. Combine sour cream, eggs, and 1 tablespoon oil in a bowl, stirring until smooth. Add sour cream mixture, corn, and jalapeño to flour mixture; stir just until combined. 3. Heat a large nonstick griddle over medium-high heat. 4. Divide corn mixture into 8 equal portions (about 1/3 cup each); shape into patties. Add patties to griddle; cook 6 minutes on each side. 5. Combine squash, green onions, basil, vinegar, tomato, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl; toss. Place 2 corn cakes on each of 4 plates; top evenly with salsa. Recipe published online here, originally shared by CSA member Alicia Priselac