In a medium bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, and minced garlic. Season with salt and black pepper to taste, then refrigerate.

Bring a large pot of water to a boil and cook fresh corn for 2-3 minutes. Transfer to ice water to halt cooking, then cool and drain.

Once cooled, slice kernels off corn cobs. In a large bowl, combine corn, grape tomatoes, cucumber, red onion, feta, parsley, and basil.

Retrieve dressing from refrigerator, whisk, and drizzle over salad. Toss gently to combine, and taste for seasoning adjustments.