Start by bringing a large pot of water to a rolling boil over high heat. Fill a large bowl with ice water and set aside.

Once boiling, add the fresh corn and blanch for 3 minutes. Stir occasionally for even cooking.

Transfer the cooked corn to the bowl of ice water using tongs to stop the cooking process.

Remove kernels from the corn cobs using a sharp knife and place them in a bowl.

Combine the cut corn with chopped tomatoes, diced cucumbers, sliced red onion, crumbled feta, and fresh herbs in a mixing bowl.

In a separate bowl, whisk together olive oil, red wine vinegar, lemon juice, honey, minced garlic, salt, and pepper until well-blended.

Pour the dressing over the salad ingredients and gently toss until evenly coated.

Serve immediately or let the salad chill in the refrigerator for about 30 minutes to meld flavors.