Peel the corn and remove any threads. Use a serrated knife to slice the kernels off each cob over a large plate or cutting board.
Heat 1 tbsp of the olive oil in a large skillet over medium high heat. Add the corn to the skillet and cook for 5 to 7 minutes, or until slightly browned. Remove from heat.
While the corn is cooking, prep the cherries by pushing a stainless steel straw through the center of each cherry to remove the pit. Slice in half.
In a large bowl, combine arugula, cherries, corn, and feta cheese. In a separate bowl, whisk together the other 2 tbsp olive oil and the balsamic vinegar and pour this over the salad. Toss until well coated. Enjoy!
You can adjust the amounts of ingredients based on your personal preferences. If you prep this in advance, do not add the dressing until you plan to eat it to prevent it from getting soggy.