Bring a large pot of water to a boil. Once water in pot boils add corn and cook just 5 minutes or until the corn is tender and bright yellow. Then, drain the corn and let it cool down for 5 mins. Then carefully scrape off the corn kernels with a knife.
In a large mixing bowl, add corn, cherry tomatoes, cucumber, red onion, feta cheese and chopped parsley. Mix everything well to combine.
To make the dressing, pour the lime juice, olive oil, salt, onion powder and black pepper in a small bowl and stir until combine.
Pour the dressing over the salad. Serve immediately. Enjoy!
For the best corn salad, use fresh corn cobs. Frozen can be used if fresh corn is not in season
Be careful not to overcook the corn on the cob, or it will lose its fresh flavor.
To store: Put leftover corn salad into an airtight glass container and keep them in the refrigerator for up to 3 days. Since there's no lettuce, you can add the dressing to the salad without worrying about it getting soggy.