Summer Corn Salad

• 8 ears corn, husked and kernels removed
  
  4 tbsp butter
  
  6 tbsp olive oil
  
  4 garlic cloves, minced
  
  1 tbsp thyme
  
  1 bunch of green onions, chopped
  
  1 pt. cherry tomatoes, halved
  
  6 oz feta cheese, cubed or crumbled
  
  4 tbsp fresh basil, chopped
  
  Salt & pepper to taste
  
  In a large frying pan, heat butter and half the olive oil. Add garlic and thyme, sauté for one minute. Add green onions and corn, sauté for 3-4 minutes. Remove from stove, pour into a bowl and set aside.
  
  In a separate bowl mix together the other half olive oil, tomatoes, feta and basil.
  
  Once corn mixture has come to room temperature, add tomato mixture - season with salt and pepper. Taste to adjust seasonings and serve.