Place ears of corn in the boiling water and cook for 3-4 minutes.
Remove corn and let cool.
Using a sharp knife, cut corn kernels from cob.
Salad:
Combine 4 cups corn, lemon zest, lemon juice, olive oil, queso fresco, and bell pepper and toss gently to combine.
Add salt and pepper to taste.
Immediately before serving, cut basil in a chiffonade and toss into salad.
Notes
This salad holds up really well in the fridge, so you can make this salad ahead of time. Just wait to add the chopped basil until ready to serve.
Queso fresco adds contrast to this veggie salad. It's very similar to queso blanco, so that's a natural substitution. If you can't find these, use feta or goat cheese instead but opt for a mild one.