1In small bowl, combine 1/2 cup of the salsa and 1/4 cup of the corn; mix well. Set aside.
2In medium bowl, combine corn muffin mix, 1/2 cup of the sour cream, egg, remaining 1/4 cup salsa and remaining corn; mix well.
3Spray large nonstick skillet or griddle with nonstick cooking spray. Heat over medium heat until hot. Drop batter by scant tablespoonfuls into skillet. Cook 1 1/2 to 2 minutes on each side or until golden brown.**
4To serve, place corn cakes on serving platter. Top each with spoonful of remaining sour cream and salsa-corn mixture. Sprinkle with pine nuts. Serve immediately.