Cut the corn kernels off the cobb.

Place the flour into a bowl, adding the baking powder, kosher salt, Old Bay seasoning, and cornstarch. Stir to combine.

Add the plant milk, extra virgin olive oil, and rice wine vinegar. Mix to combine, the batter should look like a thick pancake batter.

Add the corn kernels, chopped scallions, and chopped parsley. Mix, the batter should be gently holding the corn kernels together.

Heat cast iron pan over medium heat, and add the extra virgin olive. Spoon 3 ounces of fritter into the pan, using the back of the spoon gently press down on the fritter to spread it out some.

Cook until golden brown, fusing a spatula flip the fritter. cooking until golden brown.

Place on a baking tray in the oven set at 250 degrees to keep warm.

Gently heat the extra virgin olive oil over low heat. Add the shallots and minced garlic cooking for 2 minutes.

The shallots and garlic should not take on any color. Remove the oil from the heat and add the saffron. Allow the saffron to steep for 5 minutes.

Add the red wine vinegar to the saffron olive oil mixture.

Place the cut tomatoes in a bowl, and add the chopped parsley, and the saffron oil. Mix to combine, and season with kosher salt.

Set aside.

Place the corn and kosher salt in a high-speed blender, and puree until smooth.

Heat the corn pure over low heat, using a spatula, stir and scrape the bottom of the pan until thick. The starch from the corn will burn on the bottom of the pan, so it’s important to keep the corn custard moving.

Once thick and the custard has come to boil, pour into a bowl and allow to cool.