Brush grill grate and coat with oil. Put corn on grill, cover, and cook 12 to 15 minutes, turning every 3 or 4 minutes, or until the husks are charred and you can hear corn juices sputtering.
Meanwhile, mix butter, oil, tomato paste, TABASCO® Sauce, and garlic salt in a small bowl.
Cool corn for a few minutes; grasp with dish towel and peel off husk.
Serve ears slathered with tomato butter.
Makes 6 servings.
Recipe by Dave Joachim and Andrew Schloss.