Make dressing: In a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, honey, garlic, salt and pepper. Refrigerate while preparing salad.
For the salad: Bring a large pot of water to a boil. Have a large bowl of ice water ready nearby.
Once water in pot boils add corn and cook just 3 minutes (even 2 minutes if you want it a little more raw and crisp).
Transfer to ice water to cool for a few minutes. Drain well.
Cut kernels from corn then transfer to a large bowl.
Add tomatoes, cucumbers, red onion, feta, parsley and basil.
Whisk dressing again then pour over salad. Toss well to coat, season with more salt as desired.
Notes
For best results serve within 2 hours of adding dressing (keep chilled, toss again before serving).