If using fresh corn on the cob, you can either use it raw (if very fresh and sweet) or blanch it in boiling water for 2-3 minutes. Drain and let cool before cutting the kernels off the cob.

Alternatively, you can grill the corn for a smoky flavor before removing the kernels.

In a small bowl or jar, whisk together the olive oil, lime juice, minced garlic, honey, salt, pepper, and cumin until well emulsified.

In a large bowl, combine the corn kernels, cherry tomatoes, diced avocado, red onion, and cilantro.

Pour the dressing over the salad and toss gently to coat, being careful not to mash the avocado.

Top with crumbled feta cheese if using. Serve immediately or chill for 30 minutes to let the flavors meld.