1. Prepare the corn: Bring a large pot of salted water to boil. Add corn ears and cook for 6-8 minutes until kernels are bright yellow and tender. Remove and let cool. Once cool enough to handle, cut kernels off the cob using a sharp knife.

2. Prepare vegetables: While corn cools, dice the tomatoes and onion. Finely dice the jalapeño or poblano pepper (remove seeds for less heat). Chop the fresh basil and parsley.

3. Make the dressing: In a small bowl, whisk together olive oil and your chosen vinegar. Season with salt and pepper.

4. Assemble the salad: In a large bowl, combine corn kernels, diced tomatoes, onion, and pepper. Add chopped herbs and toss gently.

5. Dress and season: Pour dressing over the salad and toss to coat evenly. Taste and adjust seasoning with salt and pepper as needed.

6. Serve: Transfer to serving bowl and top with crumbled Oaxaca cheese if using. Serve immediately or chill for up to 2 hours before serving.

Tips & Variations

• For extra flavor, try grilling the corn instead of boiling

• This salad tastes even better after sitting for 30 minutes to let flavors meld

• Substitute cotija or feta cheese if Oaxaca isn’t available

• Add diced avocado just before serving for extra richness