Prep the vegetables: Rinse your cherry tomatoes and cut them in half. Peel and seed your cucumber, then chop it into bite-sized pieces. Mince the fresh basil by hand or with a knife. This should take about 5 minutes total.

Thaw the frozen corn: If using frozen corn, place it in a colander and run cold water over it for 1–2 minutes, or leave it on the counter for 15–20 minutes to thaw naturally. The corn should be completely thawed but still cool.

Make the dressing: In a mason jar or container with a tight-fitting lid, add the minced fresh basil, olive oil, lime juice, sugar, salt, and pepper. Seal the lid tightly and shake vigorously for 15–20 seconds. The mixture should look slightly cloudy and unified. Checkpoint: You are ready to move on when the dressing is well combined and the sugar has dissolved into the oil and lime juice.

Combine the vegetables: In a large mixing bowl, add the thawed corn, halved cherry tomatoes, and chopped cucumber. Gently mix them with a spoon so they're evenly distributed.

Dress the salad: Pour the lime-basil dressing over the vegetable mixture. Using a rubber spatula or wooden spoon, gently toss everything together for 30–45 seconds until every piece of vegetable is lightly coated with dressing. Do not over-toss or the tomatoes may break down.

Chill: Transfer the salad to the refrigerator and let it sit for at least 15–30 minutes before serving. This allows the flavors to meld and the vegetables to stay crisp. The salad can be made up to 4 hours ahead.

Taste and adjust: Just before serving, give the salad a gentle stir. Taste a small bite and add extra salt, pepper, or lime juice if needed to suit your preference.