In a large mixing bowl, stand the corn height-wise and remove the kernels from the cob by running a chefs knife along the edges clockwise. Repeat with the remaining cobs and discard.
Toss the kernels with the jalapeno, shallot, garlic, tomatoes, salt and lime juice. Let the salsa stand for at least 10 minutes, tossing occasionally, or overnight. Serve the salsa alongside tortilla chips as an appetizer or as a garnish for tacos.