Chop the tomatoes, mango, avocado, bell peppers, green onion, basil and cilantro. I like to chop them small, so the salsa isn't too chunky.

Mince the garlic. Juice the lime.

Then in a large bowl, combine all of the salsa ingredients together.

Set aside and make the corn cakes.

Preheat your oven to 200 degrees F. I like to serve all of the corn cakes at the same time, so I just add the cooked cakes to the oven to stay warm as I make the rest.

In a food processor pulse 2 cups of the corn (keep the other 1/2 cup aside), until it is slightly pureed but still chunky. When done, put the pureed corn into a bowl with the 1/2 cup whole corn kernels and mix.

In another bowl, whisk together the eggs, buttermilk and melted butter until smooth.

Then mix in the corn, green onion and fresh basil. Set aside.

In a separate bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and pepper.

Then add the wet ingredients to the dry ingredients, and stir until just combined.

In a frying pan over medium-high heat, add some vegetable oil for frying, just enough to cover the bottom of the pan, you don't need much.

Add the batter 1/4 cup at a time, gently flattening the batter into pancakes.

Cook each side of the corn cakes for 1 - 2 minutes, until they are golden brown. It is best to not crowd the pan, so only make 4 - 5 at a time.

When the corn cakes are done, transfer them to the oven to keep warm (refer to the image above).

Serve with the fresh salsa and enjoy!