Corn Cakes with Edamame Pico de Gallo

Ingredients

• 2 large, ripe tomatoes, cored and diced
• 1/2 Cup chopped cilantro
• 1/2 medium-sized onion, diced finely
• 1 Cup shelled edamame
• 1 medium-sized clove garlic, minced
• 1 Tablespoon lime juice
• 1 Teaspoon olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 Cup reduced-fat sour cream
• Juice of 1/2 lime
• 1 jalapeño pepper, chopped finely
• 1/8 Teaspoon garlic powder
• Pinch of salt
• 2 Cups fresh or frozen corn kernels, thawed
• 3 Cups water
• 1/2 Cup yellow cornmeal
• 3/4 Cups masa harina
• 1/4 Cup chopped fresh cilantro
• 1/2 Cup reduced-fat shredded Cheddar
• 1/4 Cup whole-wheat flour
• 2 Tablespoons olive oil
• 1 avocado, peeled, pitted, and sliced, for garnish
• 1 lime, cut into wedges, for garnish

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