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To make the lime vinaigrette, combine: olive oil, lime juice, dijon, hot honey, salt, pepper, chile lime, and red onions. Let that sit for 20 minutes to soften the onions.
Boil the cous cous and cook your corn. For the corn, you can grill it, or you can char it in a cast iron pan with a little olive oil.
Let the cooked cous cous and corn cool and then combine with the lime vinaigrette, chopped basil, and crumbled feta.
Let it sit in the fridge for 30 minutes to allow the flavors come together and enjoy!