Start by shucking the corn and removing the kernels from the cobs. You can do this by standing the cob upright in a bowl and cutting downwards with a sharp knife.

In a large mixing bowl, combine the corn kernels, cherry tomatoes, red bell pepper, red onion, and cilantro.

In a small bowl, whisk together the lime juice, olive oil, salt, black pepper, and cumin (if using).

Pour the dressing over the salad ingredients and toss gently to combine.

Taste and adjust seasoning if necessary. For best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.