In a small saucepan, melt butter. Add freshly chopped oregano and let simmer for a few minutes.
In a medium pot, at medium heat warm 2 tablespoons olive oil (no it will not reach smoke point).
After a 1-2 minutes add a few kernels of corn, once they start popping, add the rest and wait.
In 1-2 minutes all the corn will be popping. Once corn is popping less then every 2-3 seconds, remove the pot from the heat, drizzle with oregano butter and sprinkle with salt, mix and serve in a deep bowl.