Blanch corn for 2 minutes in boiling water. Remove and let cool briefly. Remove kernels with sharp knife, cutting as close as possible to the cob.
In sauté pan over medium heat, cook garlic in 2 tablespoons butter for 1 minute. Add corn kernels and stir to coat. Add tomato, scallions and water. Cook 2 minutes. Stir in 1 tablespoon butter, salt and pepper.Servings: 4