Heat a grill or grill-pan over high heat. Brush ears of corn with olive oil on all sides.
Add corn and cook for 6-10 minutes, turning every minute or so, until corn is cooked through and lightly charred in spots. Remove from grill and set aside for 3 minutes.
When cool enough to handle, slice the kernels off the cob and transfer them to a large bowl.
Add the brussel sprouts, feta cheese, cilantro, radishes to the bowl.
In a small jar or bowl, add the lime juice, lime zest, olive oil, white wine vinegar, garlic, salt, and black pepper. Mix together or whisk to combine.
Pour the dressing on top of the brussel sprout salad and toss together until everything is evenly coated.
Serve immediately or cover and refrigerate until ready to serve.
Notes
Storing: Keep the leftover salad in an airtight container in the fridge for up to 4 days. Feel free to add a little more dressing if it’s become a bit dry.
Make-Ahead: This salad can be made up to 24 hours ahead of time if kept in a sealed container in the fridge. Don’t add the dressing until right before it’s time to serve. The white wine vinaigrette can be made and stored 2 to 3 days ahead of time in a sealed glass jar or airtight container.