1. If you’re using fresh corn, cook the ears quickly by boiling, steaming, grilling, or sautéing them. Once cooked, cut the kernels off the cob. If you’re opting for canned or frozen corn, ensure that you drain or thaw it thoroughly to avoid excess moisture which can make the salad soggy.

2. In a large mixing bowl, combine the prepared corn, halved cherry tomatoes, finely diced red onion, diced red bell pepper, and your choice of fresh herbs. Stir gently to distribute the ingredients evenly without bruising them.

3. Drizzle in the olive oil and lime juice or vinegar. Sprinkle with salt and black pepper to taste, then toss everything together until well coated. If you want a touch of creaminess, add crumbled feta cheese at this stage, carefully folding it in so it doesn’t break apart too much. This Easy Corn Salad can be served chilled or at room temperature, making it ideal for outdoor picnics and parties.