Roasted Corn Salad with Tomatoes and Feta

4 ears of corn, husks and silk removed
2 to 3 Tbs. unsalted butter
4 Tbs. extra-virgin olive oil
1 garlic clove, minced
1 tsp. coarsely chopped fresh thyme
1 bunch green onions, green portion only, thinly sliced on the diagonal
Salt and freshly ground pepper, to taste
2 to 3 cups halved cherry tomatoes
8 oz. feta cheese, cut into 1/2-inch cubes
Juice of 1/2 lime, plus more as needed
2 Tbs. finely slivered fresh basil

Holding each ear of corn by its pointed end and steadying its stalk end on a cutting board, cut down along the ear with a sharp knife to strip off the kernels, turning the ear with each cut. You will need about 3 1/2 cups corn kernels.
In a large nonstick saut? pan over medium-high heat, warm half the butter and 1 Tbs. of the olive oil until nearly smoking.
Add half the garlic and saut?, stirring constantly, 20 to 30 seconds.
Add half the corn and saut?, stirring occasionally, until golden and just tender, 3 to 4 minutes.
Add half the thyme and green onions and saut? about 1 minute more.
Season with salt and pepper and transfer to a large bowl.
Repeat with the remaining butter, 1 Tbs. of the oil, and the remaining garlic, corn, thyme and green onions. Transfer the mixture to the bowl.
Let cool to room temperature, stirring occasionally, about 30 minutes.
In another bowl, combine the tomatoes, cheese, the remaining 2 Tbs. oil, salt and pepper and toss gently to mix.
When the corn has cooled, add the tomato mixture, lime juice and basil to the corn, toss to mix and adjust the seasonings with salt, pepper and more lime juice.
Transfer the salad to a large platter and serve at room temperature