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.