Start by getting all your veggies ready. Dice the bell pepper, chop the onion, halve the cherry tomatoes, and dice that avocado like it owes you money. Don’t skip this step, babe — prepping makes the whole process feel way more chef-y and less like a chaotic fridge raid.

If you’re using fresh corn, shuck those babies and slice the kernels off the cob. Hot tip: run a knife down the cob over a big bowl — the kernels fall right in, no drama. If you’re using frozen corn, just give it a quick sauté in a pan with a little olive oil until tender and slightly caramelized. That little charred bit? Chef’s kiss.

In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper. If you want a little heat, toss in cayenne or finely diced jalapeño. Taste it — I always do a lil’ dip test with my finger (don’t judge, it’s the best part).

In a large bowl, toss the corn, bell pepper, onion, cherry tomatoes, avocado, and cilantro. Pour the dressing over everything and toss gently. We’re looking for coated-not-soggy vibes here. Add feta last, and toss lightly so it doesn’t turn into a mushy mess.

This salad is tasty fresh, but if you can resist, let it chill in the fridge for 30 minutes. It gives all the flavors a chance to mingle, and babe, the taste level goes from “yum” to “oh wow, is this really salad?”

Plate it up like a total kitchen goddess. Sprinkle a few extra cilantro leaves or feta crumbles on top because presentation matters, even if it’s just you, your dog, and a glass of wine.