Fresh Corn Cakes with Summer Salsa

This quick vegetarian dish is just teeming with high season produce. We suggest serving white bean muffins with herbs and arugula salad.
Pour the flour with a light spoon into a dry measuring cup. Combine the flour, cornmeal, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.Combine sour cream, eggs, and 1 tablespoon butter in a bowl, stirring occasionally, until smooth. Add the sour cream, corn and jalapeno mixture to the flour mixture; mix until smooth.Preheat a large nonstick skillet over medium-high heat.Divide the corn mixture into 8 equal portions (about 1/3 cup each); shape into patties. Transfer the patties to the skillet; cook for 6 minutes on each side.Combine the pumpkin, green onion, basil, vinegar, tomatoes, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a bowl; toss to combine. Place 2 corn tortillas on each of 4 plates; spread evenly with salsa.