A refreshing and vibrant corn salad with fresh herbs, crisp vegetables, and a tangy homemade dressing, perfect for warm days.

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1. In a mixing bowl, combine olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper.

2. Whisk the ingredients together until well blended, then refrigerate to chill and allow flavors to meld.

3. Bring a large pot of water to a boil and prepare a bowl of ice water.

4. Add corn to boiling water and cook for 2–3 minutes depending on desired texture.

5. Transfer corn immediately to ice water to stop cooking, then drain well.

6. Cut kernels off the cob and transfer to a large mixing bowl.

7. Add cherry tomatoes, cucumber, red onion, feta cheese, parsley, and basil.

8. Whisk the dressing again and pour over the salad.

9. Toss well to evenly coat all ingredients.

10. Taste and adjust seasoning if needed, then serve immediately or chill before serving.

Use the freshest corn available for best flavor and texture.

Chilling the dressing enhances its taste before mixing.

You can substitute feta with goat cheese for a different flavor profile.

For extra crunch, add diced bell peppers or toasted nuts.

This salad can be made ahead and stored in the refrigerator for up to 2 days.