Bring a large pot of salted water to a boil.

Place the husked corn into the boiling water and cook for 3 to 5 minutes until kernels are tender.

Remove corn from water and allow to cool before slicing kernels off the cob into a large mixing bowl.

In the same bowl, combine the diced cucumbers, halved cherry tomatoes, and diced red onion.

In a separate small bowl, whisk together the olive oil, lime juice, honey, sea salt, and black pepper until fully emulsified.

Pour the vinaigrette over the vegetables and toss gently to ensure even coating.

Fold in the chopped cilantro and crumbled feta cheese.

Serve immediately or refrigerate for 30 minutes to enhance flavor integration.