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

Dice the cucumber, bell pepper, and red onion. Halve the 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.

Taste and adjust the seasoning if needed.

Transfer to a serving bowl or platter and enjoy!