Sauteed Corn with Tomatoes, Feta and Basil

olive oil 4 ears corn, kernels cut from cobs (about 4 cups) 1/4 teaspoon salt 6 ounces cherry tomatoes, halved 1/3 cup feta cheese, crumbled 1/4 cup fresh basil, sliced into small pieces 1 tablespoon lemon juice 1/4 teaspoon pepper