Begin by husking 6 ears of fresh corn. Stand each cob in a bowl and slice the kernels off to collect approximately 4 cups of fresh corn kernels.

Wash and dice the bell peppers into small pieces and set aside with the corn. Finely chop the red onion, soaking it in cold water if needed.

Slice the grape tomatoes in half and add them to the bowl. Finely chop the cilantro and toss it in the bowl as well.

In a separate bowl, whisk together the olive oil, lime juice, minced garlic, salt, and pepper until well blended.

Pour the dressing over the mixed vegetables and toss gently to coat all ingredients.

Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.