Begin by shucking the fresh corn and removing the kernels from the cobs. You should have about 2 cups of corn kernels.

In a medium mixing bowl, combine the prepared corn kernels, halved grape tomatoes, and sliced green onions. Gently fold the ingredients together.

In a separate small bowl, whisk together 2 tablespoons of freshly squeezed lemon juice and 3 tablespoons of olive oil until emulsified.

Pour the lemon-olive oil dressing over the salad mixture in the medium bowl and gently toss until well coated.

Fold in about 1 cup of crumbled feta cheese into the salad mixture, being careful not to overmix.

Season your salad with a sprinkle of salt and pepper to taste, adjusting as needed.

Allow the salad to sit for about 10 minutes before serving to let the flavors meld.