In a large bowl, combine the flour, corn meal, sugar, baking powder, salt, and pepper.

Whisk the dry ingredients thoroughly.

Add the corn, jalapeno, eggs, and milk to the dry ingredients.

Add melted butter last, stirring continuously until smooth.

Heat a skillet or griddle to medium-high heat.

Brush or spray the skillet with oil or butter.

Using a tablespoon scoop, pour corn cake mixture onto the hot skillet.

Cook for 1-2 minutes per side, until golden brown.

Work in small batches to avoid overcrowding the skillet.

While the corn cakes are cooking, prepare the avocado salsa.

In a bowl, combine the chopped avocados, diced red pepper, chopped green onions, diced tomatoes, minced garlic, chopped cilantro, diced jalapeno, lime juice, olive oil, salt, and pepper.

Mix all the salsa ingredients until well combined.

Serve the corn cakes with a small scoop of avocado salsa on top.

Alternatively, pile the corn cakes on a platter with the salsa on the side.