Begin by bringing a large pot of salted water to a rolling boil. Add the corn cobs and let them cook for 3 to 4 minutes. Alternatively, brush with olive oil and grill them over medium heat for about 10 minutes.

Once your corn is cooked, remove it from the pot or grill and set aside to cool. Stand each cob upright on a cutting board and carefully slice the kernels off.

In a large mixing bowl, combine the freshly cut corn kernels, quartered cherry tomatoes, sliced cucumbers, and finely diced red onion.

In a small bowl or jar, whisk together the olive oil and apple cider vinegar. Add kosher salt and black pepper to the mixture, adjusting each ingredient to suit your taste.

Drizzle the vinaigrette over the corn mixture, gently tossing everything together until well coated.

Just before serving, sprinkle in the chopped fresh herbs. Toss gently one last time to incorporate the herbs.

For the best flavor, allow your salad to sit for at least 30 minutes in the refrigerator before serving.