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Combine the corn and 1¼ cups (300 ml) water in a 10-in (25-cm) skillet.
Bring the liquid to a boil, then reduce the heat to medium and cook, uncovered, stirring occasionally, for about 10 minutes—or until the corn is tender-crisp and there are about 2 tablespoons of water left in the pan.
Stir in the butter, tomatoes, Old Bay, and continue cooking until the butter is melted and the tomatoes are warmed through.
Taste and add salt to taste, if necessary.
Stir in the basil, then serve warm.