Cook the corn in boiling water for 3 minutes. Alternatively, you can grill the corn over medium heat, turning occasionally, for 4-5 minutes. Remove and let cool slightly.
Cut the corn from the cob and place in your salad bowl. Cut the tomatoes in half, and scoop the seeds out with your finger and discard. Dice the tomatoes and add to the bowl. Chop the scallions and add to the bowl, along with the mint and feta.
Add in the salt, vinegar, olive oil, honey, and zest. Toss to combine. Serve immediately, or refrigerate up to 6 hours before serving.
When cutting the corn, turning it on it's side will create a more efficient cut, and will help keep the kernals from flying off the board.When cutting the tomatoes, scoop the seeds out with your finger and discard them. Getting rid of the excess liquid will keep your salad from being too soggy.