Preparation

• In a medium bow, combine the cornmeal, flour, baking soda, and salt. In another medoum bowl, whisk together eggs, buttermilk, and cream cheese.
  Chop half of corn coarsely and stir into buttermilk mixture with remaining corn, chives, jalapeño pepper, salmon, and cornmeal mixture until just combined.
  In a large non-stick skillet heat oil over moderate heat. Drop batter by 1/4 -cup measures into skillet. Spread batter slightly to form 3 to 4-inch cakes and cook 2 to 3 minutes on each side, or until golden brown.
  Transfer corncakes to a warm platter, and keep warm.
  
  PRESENTATION
  Arrange 2 corncakes on each warm plate. Serve with sour cream, chopped red onion, and lemon slices.