Corn Cakes and Salsa

2/3 cups green onion, chopped
2 tablespoons butter
1/3 cup dry white wine
5 eggs
3/4 cup light cream
1/2 cup cornmeal
1/3 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon honey
2 tablespoons green pepper, minced
1 teaspoon basil, minced
2 1/2 cups corn, fresh

Tomatoes, chopped
1/4 onion, chopped
6 sprigs Italian parsley, chopped
3 Serrano chilies, chopped
1/2 teaspoon salt
1/3 cup water 

CORN CAKES: Sauté onion in butter until soft. Add wine. Remove from heat and cool to room temperature. Beat eggs and remaining ingredients, except corn. Fold in corn. Sauté tablespoon-sized dollop of mixture in oil until slightly golden on both sides. Remove and cover lightly with foil. Keep warm. 

SALSA: Mix well. Serve over corn cakes with sour cream and chives. 

Submitted by Nancy Hickey from Reidsville. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling, preparation and cooking procedures from the recognized experts.