Bring a large pot of salted water to a boil. Add the corn and cook for 3 to 4 minutes until the kernels are bright yellow. You can also grill the corn for a smoky flavor.
Drain the corn and let it cool completely. Then, cut the kernels off the cob with a sharp knife.
In a large bowl, mix together the corn kernels, cherry tomatoes, cucumbers, and red onion.
Pour the olive oil and vinegar over the salad ingredients, and gently toss to coat evenly.