Preheat the grill to medium-high heat. Remove the husks and silk from 4 sweet corn cobs (about 500 grams) and brush them with 2 tablespoons of oil. Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until charred and tender. Remove from the grill and let it cool.
In a large bowl, whisk together 2 tablespoons of lemon juice, 1 tablespoon of honey, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Gradually whisk in 3 tablespoons of oil until well combined.
Once the corn has cooled, use a sharp knife to cut the kernels off the cobs. Add the corn kernels to the dressing in the bowl.
Chop 1 medium-sized red onion, 1 medium-sized red bell pepper, and 1 medium-sized green bell pepper into small pieces. Add them to the bowl with the corn and dressing.
Finely chop a handful of fresh coriander leaves (about 15 grams) and add it to the bowl. Gently toss the salad to combine all the ingredients and coat them with the dressing.
Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve chilled.