FOR SALSA: Place all the ingrediens in medium bowl and stir gently to combine. Cover and set aside.
FOR SWEETCORN CAKES: Combine 2 cups of the corn, onion, eggs, cilantro, flour, baking powder, salt and pepper in a food processor. Process until well mixed. Add the remaining 1/2 cup corn into the mixture and mix well.
Heat a large skillet at medium heat and brush with oil. Spoon 2 heaping tablespoons of the mixture for each corn cake onto griddle.
Cook each side for 1 to 2 minutes.
Cook in batches. Keep the cooked corn cakes warm in a 200F preheated oven.