In a nonstick skillet, melt butter. Add corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown. Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cobb, I like the toasted flavor).

In a small bowl whisk together olive oil, lime juice, and honey.

In a large bowl combine cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper and stir to combine.

Pour the lime juice mixture over the contents of the bowl and stir to combine.

Cover and chill for at least 1 hour in the refrigerator.

After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.