• Whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper in a bowl. Refrigerate the dressing while you prepare the salad ingredients.
• Boil a large pot of water, add the corn, and cook for 3 minutes (or 2 minutes for a crisper texture). Immediately plunge the corn into an ice water bath to cool, then drain well.
• Carefully remove the corn kernels from the cob using a sharp knife.
• In a large mixing bowl, combine the corn kernels with cherry tomatoes, English cucumber, red onion, feta cheese, fresh parsley, and fresh basil.
• Whisk the chilled dressing again and pour it over the salad. Toss gently to coat all ingredients evenly. Serve immediately or chill for later.

Notes

• For best results, ensure the corn is completely cooled before adding it to the salad to prevent wilting other ingredients. You can also seed the cucumber and drain the tomatoes to reduce excess water.
• This salad can be stored in an airtight container in the refrigerator for up to 3 days. For make-ahead convenience, prepare the vegetables and dressing separately and combine them with the feta and herbs just before serving.
• If serving the salad chilled, allow it to sit at room temperature for about 15 minutes before serving for optimal flavor and texture.

Substitutions

• Feel free to use thawed and dried frozen corn or drained canned corn. Cherry tomatoes can be swapped with regular tomatoes, and cucumber with bell peppers or celery. Goat cheese, cotija, or avocado can substitute feta cheese. Apple cider or white wine vinegar can replace red wine vinegar, and dried herbs can be used instead of fresh.

Serving Suggestions

• This corn salad pairs wonderfully with grilled meats like chicken, steak, or burgers. It's also delicious served with crusty bread or garlic toast, or as a light lunch option alongside grilled shrimp.