Corn and Zucchini Salad with Feta
['4 ears of corn, husked', 'Kosher salt', '4 small zucchini (about 1 1/2 pounds), thinly sliced lengthwise on a mandoline', '8-10 zucchini blossoms, torn into large pieces (optional)', '1/4 cup coarsely chopped fresh basil', '1/4 cup coarsely chopped fresh flat-leaf parsley', '1/3 cup olive oil', '1/4 cup white wine vinegar', '1/2 teaspoon crushed red pepper flakes', 'Freshly ground black pepper', '4 ounces feta', 'crumbled (about 1 cup)']
Cook corn in a large pot of boiling salted water until bright yellow and tender, about 3 minutes; transfer to a plate and let cool.
Cut kernels from cobs and place in a large bowl. Add zucchini, zucchini blossoms (if using), basil, parsley, oil, vinegar, and red pepper flakes and toss to combine; season with salt and pepper. Serve topped with feta.
Do ahead: Corn can be cooked 1 day ahead. Cut kernels from cobs; cover and chill. Bring to room temperature before using.
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