Preheat your grill to medium-high heat, around 400°F (200°C).

Grill each ear of husked corn for about 5 to 10 minutes, turning occasionally until lightly charred and tender.

Once grilled, remove the corn from the heat, cool, then slice down to remove the kernels.

In a skillet, heat a mixture of oil and butter; add minced garlic and red pepper flakes, sauté for about 60 seconds.

Stir in the grilled corn kernels, season with salt and pepper, and heat through for 2 to 3 minutes.

Cool the mixture slightly, taste, and adjust seasoning as necessary.

Toss in freshly chopped basil just before serving.