To prepare, peel back husks; remove corn silk. Strip about half the husks from each ear. Fold husks back around tops of cobs. Tie husk tops with a piece of corn husk or 100 percent cotton kitchen string. In a large kettle or Dutch oven cook corn, covered, in boiling water for 5 minutes. Drain. Grill on rack of uncovered grill directly over medium coals for 10 minutes or until tender, turning several times. (For a gas grill, preheat grill to medium. Prepare as above.)
To serve, brush ears with butter. Top with tomatoes, basil and feta cheese. Makes 6 servings.