In a small bowl, combine tomatoes, coriander, onion, lime rind and juice. Set aside. Place corn kernels in a large bowl and stir in lightly beaten egg yolks and flour. Season with freshly ground black pepper to taste.
In another bowl, whisk eggwhites until soft peaks form and fold into corn mixture. Heat oil in a frying pan on medium. Cook tablespoons of corn mixture in batches for 3 minutes each side, until golden. Serve topped with tomato salsa.
Frozen corn kernels may used instead of fresh. Or try a combination of peas and corn.