Corn with Tomatoes and Herbs

Directions

1. 1
   Cut the corn kernels off the cobs and transfer to a medium bowl.
2. 2
   Using the back of the knife, scrape the cobs to release the corn milk into the bowl.
3. 3
   Melt 1 tablespoon butter in a large skillet over medium-high heat.
4. 4
   Add the tomatoes and cook until softened, about 3 minutes.
5. 5
   Stir in the corn and corn milk, 1 tablespoon water, 3/4 teaspoon salt and a few grinds of pepper and cook until the kernels are tender,3 to 5 minutes.
6. 6
   Remove from the heat and add the chives, basil and the remaining 1 tablespoon butter; toss to combine.