Bring a large pot of salted water to a boil. Add the corn and cook for 3 minutes until tender-crisp. Drain and immerse in ice water to stop the cooking process.

Once the corn is cool, cut the kernels off the cob using a sharp knife.

In a large bowl, combine the corn kernels, cherry tomatoes, cucumber, and red onion.

In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and pepper.

Pour the dressing over the salad and toss to combine.

Just before serving, sprinkle with fresh basil and toss gently.