Roasted Corn Salad



  1. -Cut corn kernels off each ear of corn. Set aside.
  2. -Warm butter and 2 T. olive oil, add garlic and sauté for about 30 seconds. Then add the corn until just tender (about 4 minutes). Add the thyme and the green onions and sauté for about 1 minute. Season with salt and pepper and cool in refrigerator for about 1 hour.
  3. -In a seperate bowl combine tomatoes, cheese, 2 T. olive oil, salt and pepper, and basil.
  4. -After corn has cooled combine with tomato mixture and toss with lime juice. Serve cold.