Cut off the tips of corn kernels into a bowl, scrape milk and remaining pulp from the cob with a knife. Set aside. Combine the oil and butter in a large skillet, heat until the butter melts. Add the corn, chopped tomato, and remaining ingredients, and cook, stirring constantly, 5 minutes. Cover, reduce the heat, and simmer for 20 minutes, stirring often. Makes 8 servings