Shuck corn. Holding the cob firmly on a cutting board and cutting from top to bottom lengthwise, cut the whole kernels off the cob.
Heat the butter and olive oil in a large skillet. Saute the scallions, bell pepper and garlic until slightly softened, about 2 minutes.
Add the corn and cook until tender, about 12 minutes. Stir frequently to ensure even cooking. Add the tomatoes and cook for 2 more minutes. At the end of cooking, add the cilantro, squeeze the lime juice into the skillet and season with salt and pepper. Serve warm or at room temperature.
Recipe by Culinary Thymes at https://www.culinarythymes.com/summer-corn-and-tomato-saute/