Remove the husks of your Corn (6 ear) and cut off the bottoms to remove any part of the stem. If fresh corn is out of season, just buy frozen ears of corn, already shucked.
If you want, cut off a 1/2-inch slice from each ear, to add to the presentation of the dish, but this step is not necessary.
Place a small bowl upside down within a larger bowl. This will help you stand your corn upright as you slice, as well as catch any kernels as they fall.
After the kernels are sliced away, gently scrape the cobs with your knife to catch some of the corn "milk."
Dice the Roma or Plum Tomato (3).
Mince the Fresh Thyme (1 teaspoon). If you don't have any fresh thyme, use dry, but cut the measurement in half for dry, since it's more potent than fresh.
Add your thyme to a small bowl and mix in your seasonings such as Garlic Powder (1 teaspoon), Kosher Salt (1 teaspoon) and Ground Black Pepper (1/2 teaspoon).
Add in Crushed Red Pepper Flakes (1/2 teaspoon), they'll add a spicy kick!
Heat a large pan and add 1 tablespoon of Unsalted Butter (1 tablespoon) along with 1 tablespoon of Olive Oil (1 tablespoon). Add the optional corn rounds first, and after a couple minutes, add the rest of the kernels.
Sprinkle in the seasonings and mix well.
Cook until the corn is slightly softened, then swirl in the remaining tablespoon of Unsalted Butter (1 tablespoon)
Turn the heat off, but keep the pan on the hot burner. Fold in the diced tomatoes and let the heat of the pan soften the tomatoes slightly. Taste and adjust the seasonings with extra salt if needed.
Transfer to a serving bowl and garnish with fresh sprigs of thyme.
Serve warm. If taking this dish to go, just wrap the bowl with aluminum foil to trap the heat and serve at room temperature. For a twist on this recipe, also try adding a squirt of lime and some chopped fresh cilantro!