Cut or break the ears of corn in half. Set them upright on a cutting surface, and, using a sharp knife, cut the kernels of corn off the cob. Scrape the cob, and try to preserve any liquid that comes from it.
Add the butter and oil to a skillet over a medium temperature.
Add the garlic, basil, and thyme, and cook for about 2 minutes, until fragrant.
Add the corn and any liquid, vegetable stock, lemon juice, salt, and pepper to the skillet. Stir together to combine flavors.
Cover, and lower temperature to medium-low. Cook until the corn is tender, or about 5 to 7 minutes.