Combine tomatoes and 3/4 cup boiling water in a bowl, and let stand 30 minutes; drain. Mince tomatoes, and set aside. Cut whole kernels from ears of corn to measure 1 cup. Arrange cut corn in a vegetable steamer over boiling water; cover and steam 5 minutes or until tender. Combine tomatoes, cut corn, and garlic; toss well. Combine cornmeal and next 5 ingredients in a large bowl; stir well. Add com mixture, stirring just until combined; set aside. Combine milk and the next 3 ingredients in container of an electric blender; cover and process until smooth. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Let stand for 15 minutes. Spoon 2 tablespoons batter per corn cake onto a hot nonstick griddle. Cook for 2-1/2 minutes or until the tops are covered with bubbles and edges look cooked. Turn corn cakes, and cook an additional 2-1/2 minutes or until browned. Yield: 18 cakes (serving size: 3 cakes). Calories 161 (23% from fat), protein 6.5g, Fat 4. 1g (Sat 1.2g, Mono 2.1g, Poly 0.6g), Carb 26.2g, Fiber 3.1g, Chol 5mg, iron 1.2mg, Sodium 267mg, calcium 98mg veg 26