Cut the kernels from the ears of corn with a pairing knife and place in a large bowl. Using the back of a table knife scrape the milk from the cobs into the bowl. Add the green onions, egg and milk.
In a large bowl whisk together the cornmeal, flour, baking powder, granulated sugar, salt, pepper and cayenne. Add this mixture to the corn mixture and stir until the batter is evenly moistened.
Heat some oil in a large skillet over medium high heat. Scoop a little less than a 1/4 cup batter into the skillet. I fit about 4 scoops in my skillet. Cook for about 2 minutes on one side, then flip and continue to cook for an additional 2 minutes until lightly browned and crispy. Repeat until all batter is finished. Place fritters in a baking dish to keep warm.
Salsa: Combine first 8 ingredients in a large bowl. In a small bowl whisk together olive oil, lime juice, garlic, salt and pepper until combined. Add this mixture to the bowl of vegetables. Toss until combined. Serve immediately. Can be stored in refrigerator for 2 days covered.