Pan-Roasted Corn Salad with Tomatoes and Feta

INGREDIENTS

• 4 ears of corn, husks and silks removed
• 2 to 3 Tbs. unsalted butter
• 4 Tbs. extra-virgin olive oil
• 1 garlic clove, minced
• 1 tsp. coarsely chopped fresh thyme
• 1 bunch green onions, green portion only, thinly
• sliced on the diagonal
• Salt and freshly ground pepper, to taste
• 2 to 3 cups halved cherry tomatoes
• 8 oz. feta cheese, cut into 1/2-inch cubes
• Juice of 1/2 lime, plus more as needed
• 2 Tbs. finely slivered fresh basil