Step 1

Fill a 5 to 6-quart stockpot ⅔ full with water and heat on high. Once the water begins to boil, carefully add the ears of corn and boil for 5 minutes. Remove from the heat and rinse the ears under cold water. (If you are using thawed frozen corn, you can skip this step. You will not need to cook the thawed corn)

Step 2

Once the ears of corn are cooled, cut the corn off the cob and add it to a large mixing bowl.

Step 3

Add the chopped cucumber, quartered tomatoes, diced red onion, and crumbled feta cheese.

Step 4

Add the olive oil, honey, red wine vinegar, lime juice, parsley, basil, dill, kosher salt, and cracked black pepper to a small mixing bowl. Whisk to combine completely.

Step 5

Pour the dressing over the salad and toss to combine. Serve immediately.