• To prepare the corn: Pull down the husks and remove the inner silk. Place under cold water to moisten. Remove all but 3 layers of the husk. Save a few husks to tie the corn for serving.

Prepare the Tomato Butter:

• Place the softened butter into a small bowl. Cut tomato in half, remove the seeds. Grate the tomato into a bowl down to the skin, discard skin. Drain the tomato from it's juice - add the pulp only to the butter. Use the juice for another recipe if desired. Add salt, pepper and oregano, mix in with a fork.

  Heat the grill to high heat.
• Cover the corn with half of the butter. Brink husk back covering the corn. Place on the hot grill, cover. Turn with tongs twice - when getting dark on one side, slightly turn. The corn is finished when bright yellow in color, and the husk has started to char, about 5 minutes. (If the husk opens a bit - that's good, brings some extra grilled flavor to the corn.)

To Serve:

• Place the corn on a serving platter. Pull back the husks. Add the sliced basil to the reserved butter, mix in and brush the corn just before serving. (If the butter firms up, soften in a microwave a bit, then brush the corn.) Tie each with a 1/2" wide piece of reserved husk.
• Add some crumbled feta cheese to the corn (1 T. for each ear) before serving, if desired, for a creamy-salty taste.