Make the dressing: Add the lemon juice, extra-virgin olive oil, dried oregano, small garlic clove, kosher salt, ground pepper, dijon and honey to a jar then seal with a lid and shake to combine OR whisk to combine. Set aside 2 tablespoons of the dressing for the corn.

Grill the corn: Set a barbecue to medium-high heat. Use 2 tablespoons of the dressing to brush the cobs of corn. Grill the cobs of corn directly on the grill grates, turning occasionally, until slightly charred and cooked, about 10-12 minutes. Remove from the heat and let cool.

Assemble: Once the cobs have cooled enough to handle, cut the kernels from the cobs and add to a large bowl along with the crumbled feta cheese, chopped mint, chopped basil, diced green olives, capers, diced sundried tomatoes, diced red onion and diced baby tomatoes. Drizzle with the dressing and toss to combine. Enjoy immediately or refrigerate until ready to serve.