Shuck fresh corn, feeling kernels for plump firmness, then bring a pot of salted water to a vigorous, bubbling boil.

Blanch corn for 3 minutes until tender; listen for the steam and watch for a deep golden color and sweet, grassy aroma.

Remove corn, let cool, and cut kernels off the cob; listen for the popping sound as they scatter, revealing a juicy texture.

Combine corn, tomatoes, red onion, and cucumber in a bowl to create a vibrant medley of yellow, red, and green colors.

Whisk olive oil, lime juice, honey, cumin, salt, and pepper in a small bowl until glossy and fragrant.

Pour the dressing over the vegetables and toss gently until every piece glistens and is evenly coated.

Fold in the cilantro and parsley, ensuring the fresh, herby fragrance is released and the green flecks are distributed.

Crumble the creamy white feta cheese over the top to provide a visual and textural contrast to the colorful vegetables.

Sprinkle the toasted pumpkin seeds over the salad to add a distinct crunchy texture.

Cover and refrigerate for at least 30 minutes to allow flavors to meld, then stir and serve when the salad is aromatic and inviting.