If using fresh corn, cook it in boiling water for 3-5 minutes. Drain, cool, and cut kernels from the cob. For canned corn, rinse and drain well.

Dice the cucumber, bell pepper, and red onion. Halve those juicy cherry tomatoes.

In a large bowl, combine the corn, tomatoes, cucumber, bell pepper, red onion, and cilantro.

In a small bowl, whisk together the olive oil, apple cider vinegar, lime juice, sugar, salt, and pepper until well blended.

Pour the dressing over the corn mixture and gently toss to combine everything evenly.

Let the salad sit for 10 minutes to allow the flavors to meld.

Adjust the seasoning if needed.

Serve in a bowl or platter and enjoy!