Cut the corn off the cob by placing it upright in a deep bowl, and cut down the sides of the cob with a sharp knife.
Dice the zucchini into ½-inch pieces (leave the skin on) and add it to the bowl. Add the tomatoes, and stir to combine.
In a separate small bowl, whisk together the vinegar, olive oil, honey and lime juice. Pour the vinaigrette over the salad and toss to combine. Garnish with fresh basil.
Cover the salad with plastic wrap and refrigerate for at least one hour and up to 4 hours until ready to serve. Toss again before serving to re-distribute the dressing. Add salt and freshly ground black pepper just before serving.