Start by bringing a pot of water to a rolling boil. Add fresh corn and cook for 5–7 minutes until tender, then drain and let it cool down completely.

While the corn cools, dice your ripe tomatoes into bite-sized pieces and finely chop about half a red onion.

In a large mixing bowl, combine the cooled corn, chopped tomatoes, and red onion. Add fresh herbs and gently toss the mixture to ensure everything is evenly distributed.

Squeeze the juice of one lime over the mixture. Season generously with salt and pepper, mixing thoroughly to incorporate the dressing.

Cover the bowl with plastic wrap or a lid, and place it in the refrigerator for at least 15–20 minutes.

Once chilled, give the salad a good stir and transfer it to a serving bowl or individual plates.