In medium bowl, combine all salsa ingredients; mix well. Cover; let stand at room temperature to blend flavors.
In another medium bowl, combine milk and eggs; beat well. Lightly spoon flour into measuring cup; level off. Add flour, cornmeal, 2 tablespoons sugar, baking powder, salt and ground red pepper to milk mixture; stir just until dry ingredients are moistened and large lumps disappear. Stir in corn.
Heat nonstick griddle or large skillet to medium-high heat (375°F.). Lightly grease heated griddle. For each corn cake, pour about 1/4 cup batter onto hot griddle, spreading batter to 4-inch diameter. Cook 2 to 3 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook about 2 minutes or until golden brown. Repeat to make 12 corn cakes. Serve with salsa.