Farm fresh kernels of corn serve double duty in this recipe that can be used as both an appetizer and main dish.
Cut kernels off corn; you should have about 1-1/2 cups. Toss with tomato, scallion, parsley, garlic, lime juice, oil, salt and pepper. Set aside.
Cut kernels off 2 of the ears of corn (about 1-1/2 cups). Grate kernels off remaining ear of corn using a box grater. Use the dull side of a knife to scrape any remaining pulp into bowl; you should have about 1/2 cup grated kernels and pulp. Add cornmeal, flour, egg, buttermilk, baking soda, salt, pepper and cayenne to bowl; stir until combined.
Heat oil in large skillet over medium-high heat. Drop batter by 1/4-cupfuls into skillet and press with spatula to flatten. Fry 1 to 2 minutes per side or until golden brown. Remove to a paper-towel-lined plate and serve warm with salsa.