If using fresh corn: bring a large pot of salted water to a boil, add corn cobs and cook 3 minutes. Remove, cool slightly, then cut kernels off the cobs with a sharp knife. If using frozen corn: thaw in a colander under running cold water or microwave until just warm, then drain thoroughly and pat dry.

Cool corn

Spread the cooked or thawed kernels on a rimmed tray to cool quickly to room temperature so they stay crisp in the salad (about 10 minutes).

In a large mixing bowl combine the cooled corn, pomegranate arils, diced cucumber, red bell pepper, and sliced scallions.

Add chopped parsley, mint, and cilantro (if using) to the bowl and toss gently to combine.

Dressing

In a small bowl or jar add olive oil, fresh lemon juice, pomegranate molasses (or substitute), honey, ground cumin, smoked paprika (if using), salt, and black pepper.

Whisk vigorously or shake in a jar until the dressing is emulsified and smooth. Taste and adjust seasoning: add a little more lemon for brightness, a pinch more salt if needed, or a touch more honey if you prefer sweeter.

Assembly & Serve

Pour the dressing over the salad components in the large bowl. Toss gently but thoroughly so the dressing coats the corn and other ingredients evenly.

Fold in half of the crumbled feta or goat cheese and half of the toasted pumpkin seeds (reserve the rest for garnish).

Transfer the salad to a serving bowl or platter. Sprinkle remaining cheese, toasted seeds, and extra pomegranate arils on top for color and texture.

Let the salad rest 10 minutes at room temperature to allow flavors to meld, or chill up to 1 hour before serving. Taste once more before serving and adjust salt/lemon if needed.

Serve chilled or at room temperature as a side dish or light vegetarian main.