Gather Ingredients: Start by collecting fresh corn, cherry tomatoes, red onion, cilantro, and your favorite dressing.

Cook Corn: If using fresh corn, boil the ears for about 5-7 minutes until tender and bright yellow.

Chop Veggies: Dice the red onion and chop the cilantro.

Mix Ingredients: In a large bowl, combine the cooked corn with chopped veggies and fresh cilantro.

Dress Salad: Drizzle olive oil, lime juice, honey, salt, and pepper over the mixture and toss lightly.

Chill & Serve: Let your corn salad sit in the refrigerator for at least 30 minutes before serving.