Bring a large pot of salted water to a boil. Add the shucked corn and blanch for 3–4 minutes, just until the kernels are tender-crisp. Transfer the corn immediately to ice water, then drain and cool.

Stand each cooled ear inside a shallow bowl and carefully cut the kernels from the cob. The bowl catches the kernels and any sweet corn milk. For a no-cook option, use raw kernels from very fresh, tender corn.

Whisk the red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper together in a small bowl. Slowly whisk in the olive oil until the dressing is emulsified.

Combine the corn, tomatoes, red onion, basil, and parsley in a large mixing bowl. Add the salad salt and pepper, distributing them gently through the vegetables.

Pour the vinaigrette over the salad and toss gently until every ingredient is lightly coated. Taste and adjust with more salt, pepper, or vinegar if needed.

Serve immediately, or refrigerate the salad for 20–30 minutes so the flavors can blend. Bring it close to room temperature before serving for the best flavor and texture.