Stand a corn ear on its stem end in a large bowl. With a large, sharp knife, cut down the sides of the cob to release the kernels. Repeat with all of the corn ears. Melt the butter in a large skillet. Add the corn, folding it into the butter so that the kernels are coated and just barely warm. You want the corn to stay crisp, almost raw. Remove the skillet from the heat and stir in salt and pepper. Add the herbs, and then the lime juice. Serve warm or at room temperature.