Steam, boil or grill the corn. When cooled, slice off the kernels by following along the cob with a knife.
In a large serving bowl, drizzle 1/3 cup of olive oil and juice of 1/2 lime over the watermelon. Add the corn, red onion and toss.
Break the feta cheese into chunks and add to the watermelon mixture, along with the mint. Season with salt and pepper to taste. Gently fold until incorporated.
Garnish with mint leaves and additional lime wedges. Serve chilled. Refrigerate leftovers.
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