If using fresh corn on the cob, bring a pot of water to a gentle boil and blanch the corn for 2–3 minutes — just enough to brighten the kernels while keeping them crisp. Then plunge them into ice water for a minute to stop cooking, drain well, and cut the kernels off the cob. If using frozen, thaw first; if canned, drain thoroughly.

In a large bowl, combine the corn kernels, diced cucumber, chopped tomatoes, and finely chopped red onion.

In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper (and garlic, if using). Taste and adjust seasoning: perhaps a bit more salt or pepper depending on your vegetables’ juiciness.

Pour the dressing over the vegetables and corn. Toss gently but thoroughly, making sure each piece is lightly coated.

Add the chopped herbs, fold them gently into the salad, and let the flavors bloom. If you have time, let the salad chill for 15–30 minutes in the fridge — it helps the flavors meld and the texture settle.

Before serving, taste one last time and adjust seasoning if needed (sometimes a final squeeze of lemon juice brightens everything).