If using fresh corn on the cob, blanch the ears in boiling salted water for 3 to 5 minutes until tender-crisp, then transfer to an ice bath to cool completely before cutting kernels off the cob.

In a small bowl or mason jar, whisk together the extra virgin olive oil, fresh lemon juice, apple cider vinegar, minced garlic, sea salt, and black pepper until fully emulsified.

In a large mixing bowl, combine the cooled corn kernels, diced cucumber, diced red bell pepper, and finely chopped red onion.

Pour the dressing over the corn and vegetable mixture, gently tossing with a spatula to ensure everything is evenly coated.

Fold in the sliced fresh basil and chopped parsley right before serving to maintain their freshness and color.