Stone-Ground Corn Cakes with Fresh Corn Salsa

In a medium bowl, whisk together cornmeal, flour, green onion, baking powder, salt, and pepper. In a small bowl, whisk together buttermilk, 1 tablespoon oil, and egg until combined. Stir in corn. Add buttermilk mixture to cornmeal mixture, stirring until combined.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Working in batches, drop batter by tablespoonfuls 2 inches apart into hot oil. Cook until lightly browned and heated through, about 1½ minutes per side. (Reduce heat to medium and use remaining 1 tablespoon oil, if necessary.) Serve warm with Fresh Corn Salsa and lime wedges, green onion, and cilantro.

In a medium bowl, stir together corn, chiles, radish, lime zest and juice, oil, hot sauce, garlic, and cumin. Let stand for 30 minutes. Stir in cilantro. Refrigerate any remaining salsa for up to 2 days.