Grilled Shrimp, Corn and Snap Pea Salad with Feta

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4 ears sweet corn, shucked

1 1/2 pounds (26/30 count) shrimp, peeled and deveined

1 large lemon, zested and juiced

Grapeseed oil, for drizzling

Kosher salt and freshly ground black pepper

8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias

3 tablespoons finely chopped mint, plus whole leaves for garnish

4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons

3 large scallions, thinly sliced

Extra-virgin olive oil, for drizzling

3-ounce block feta, crumbled into medium chunks