Bring a large pot of salted water to boil. Add corn ears and cook for 6-8 minutes until kernels are bright yellow and tender. Remove corn and let cool completely on a cutting board.

Once corn is cool enough to handle, stand each ear upright in a large bowl. Using a sharp knife, carefully slice downward to remove kernels from the cob. Rotate and repeat until all kernels are removed.

Slice green onions thinly, including both white and green parts. If using jalapeño, remove seeds and dice finely. Roughly chop the fresh cilantro.

In a small bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until well combined and emulsified.

Add green onions, cilantro, and jalapeño (if using) to the bowl with corn kernels. Pour the lime dressing over the salad and toss gently to coat. Taste and adjust seasoning if needed. Serve immediately or chill for up to 2 hours before serving.