Begin by shucking the fresh corn, removing all the outer husks and silks. Using a sharp knife, carefully slice the kernels off the cob, collecting them in a large mixing bowl.

Next, take the cucumbers and cut them into bite-sized pieces. Dice the red onion finely and halve the cherry tomatoes. Add all chopped vegetables to the bowl with the corn.

In the same mixing bowl, sprinkle in the crumbled feta cheese over the mix of corn and vegetables. Gently fold together the ingredients with a spatula.

In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper. Mix in finely chopped fresh herbs for extra flavor.

Pour the dressing over the salad and gently toss to coat the ingredients well.

Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.

After chilling, give the salad a gentle toss before serving as a side dish or light main.