Remove the husks of your corn and cut off the bottoms to remove any stem. If you want, cut off a ½" round 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 cob 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.”

To a small bowl, add your chopped fresh thyme, as well as salt, garlic powder, black pepper, and crushed red chili flakes.

Heat a large pan and add 1 Tablespoon of butter, along with 1 Tablespoon of olive oil. Add the optional corn rounds first, and after a couple minutes, add the rest of the kernals. Sprinkle on the seasonings and mix well. Cook until the corn is slightly softened, then mount with the remaining Tablespoon of butter.

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.
TIPS: If taking this dish to go, just wrap the bowl with aluminum foil while hot to trap the heat and serve at room temperature. Also if using dried thyme, just use ½ a teaspoon. For a twist on this recipe, also try adding a squirt of lime and some chopped fresh cilantro!