In a medium non-stick skillet heat the butter and oil over medium heat.
Add the tomatoes and scallions and cook for about 5 minutes, stirring occasionally. Add the corn, stir and cook for about 2 minutes more.
Meanwhile, in a small bowl whisk the eggs and salt. Add the eggs in the skillet with the tomato mixture and cook over medium heat, without stirring, until mixture begins to set.
Stir twice or until the eggs mix with the tomato and scallions and cook about 2 minutes or until the eggs are the consistency you like.
Transfer to a serving plate and serve warm.
Notes
*The secret to make perfect scrambled eggs is whisking the eggs vigorously in a bowl before adding to the pan.*The trick to make the best and creamy scrambled eggs is to cook them in low heat.*You can replace the vegetable oil with canola oil if you prefer.