Cook the quinoa in a pot of boiling water for 15 minutes; drain in a fine sieve and dump back into the pot while still steaming. Cover with a tea towel, then the lid and leave it to steam (this will make fluffy quinoa). Meanwhile, heat a drizzle of oil in a heavy skillet set over medium-high heat and cook the corn for about 10 minutes, until starting to turn golden. Set aside to cool.
Melt the butter in the skillet (preferably the one the corn was just cooked in) and cook it for an extra few minutes, until it turns golden and smells nutty. Stir in the lemon zest and juice, honey and some salt and pepper. Try not to eat it all with your finger.
When everything has cooled down, mix the quinoa, corn, green onions and mint. Drizzle with the warm dressing and toss to coat. Serve immediately.