*You may cook the corn according to your favorite method—and leftover corn on the cob is fair game. As an option, slice the kernels from the uncooked ears and sauté them in 2 tablespoons butter over medium heat until crisp-tender. In this case, you may omit the 2 tablespoons olive oil.
Make-ahead tip: If you’d like to prepare the salad earlier in the day, add everything to a bowl except the feta, basil, and salt. Shortly before serving add these ingredients to the bowl and toss to incorporate. Over time, the salt will draw moisture from the veggies and the basil will wilt. Leftovers still taste great the next day, but this will keep the salad extra fresh when serving the first time.