Corn Cakes with Fresh Avocado and Tomato Salsa

Corn Cakes: Drain the can of corn really well. In a mixing bowl mash the corn lightly either with a fork or potato masher. If you would like a smoother texture, use a food processor and pulse a couple of times. Add the flour, cornmeal mix, diced red onion, basil, salt and pepper. Mix well. In a separate bowl, beat the egg lightly with the milk then add to the corn mixture. Mix together. Heat a skillet with just a enough oil to create a thin layer on the bottom of the pan. Over medium heat, drop big spoonfuls of the batter into the pan, as they heat up they will flatten and create a round shape. Cook on each side until golden brown, about 4 minutes. The cakes should puff up a little bit. Serve warm with the tomato and avocado salsa. Makes about 6 corn cakes.