Carefully cut the kernels off of the corn cobs. Heat 2 tablespoons of the oil in a large, heavy saute pan over medium heat. Add the corn kernels, salt and pepper, and cook for about 10 minutes, stirring occasionally. The corn kernels will soften and start to brown. Transfer the corn to a large bowl and add the remaining 2 tablespoons of oil, the chopped tomato, thyme leaves and lime juice. Gently toss the salad. Top with the torn basil leaves and season with salt and pepper.