Clean corn and cut the kernels off the cob. Add 1T. neutral oil to a large skillet or wok. Raise heat to high. When the oil has just started to smoke, add all the corn. Stir to coat, then let the corn caramelize, NOT STIRRING. After 2 minutes, the corn will be colored, stir, up and add 1/4 t. salt and let caramelize one minute more.
Remove the corn to a bowl, set aside. Clean out the pan, add 1 T. olive oil. Raise heat to medium – low, add the onion, shallot and garlic. Stir and let soften for 5 minutes. Add the diced tomatoes, raise heat to high. Let the tomatoes roast in the pan, until they are colored, but not scorched. This will give the salsa a nice roasted flavor.
After 2 minutes, add the next 8 ingredients – jalapeño through salt. Bring the mixture to a boil, then simmer uncovered for 5 minutes. Add 2 – 3 tablespoons of finely cut fresh garlic scapes now if you have them. Add the reserved corn, cook just 5 minutes over low heat to blend the flavors. Remove the salsa to a bowl, add the chopped parsley. Cool, then refrigerate.
Add 1/2 cup of chopped summer heirloom tomatoes to the cold salsa if you like.
Serve cold or room temperature with your favorite organic tortilla chips. Works wonderfully over grilled chicken or fish.