Begin by shucking the fresh corn, or drain canned corn if using. Chop the tomatoes into bite-sized pieces and dice the red onion.

Finely chop the parsley and add to the bowl with corn, tomatoes, and onion. Toss together until combined.

In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper until smooth.

Pour the dressing over the salad mixture and toss gently to combine.

Cover and chill in the refrigerator for at least 20 minutes to let flavors meld.

Stir gently before serving and adjust seasoning if needed. Present in a serving bowl.