Start by shucking fresh corn, removing the husks and silk. Slice the kernels off the cob and blanch in boiling salted water for 2-3 minutes.

While the corn cools, dice the cherry tomatoes, red bell pepper, cucumber, and red onion into uniform pieces.

In a large mixing bowl, combine the blanched corn with the chopped vegetables and gently fold together.

Whisk together lime juice, olive oil, honey, salt, and pepper in a small bowl until smooth.

Pour the dressing over the vegetable mixture and gently toss until everything is evenly coated.

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