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Slice the corn from the cobs. You’ll have about 4 heaping cups.
Heat a 12” skillet over medium high heat. Add the butter and heat until it melts then foams. Add the olive oil and heat for 30 seconds.
Add the corn and a pinch of salt, toss to coat in the fat, then saute undisturbed for 4 minutes, or until lightly charred. Toss, then sautee 4 minutes more. Taste the corn for texture – if it's not quite cooked through, saute undisturbed for 2-3 minutes more, or until charred to preference and tender.
Season with the remaining salt, and pepper. Serve right away, and enjoy!