In a medium bowl, whisk together the olive oil, finely chopped shallot, lemon juice, grated garlic, apple cider vinegar, mustard, and honey.

Season with paprika, salt, and pepper to taste; mix until well combined and set aside.

Dice the cucumbers and slice the kernels off husked corn; combine in a large mixing bowl.

Finely chop basil and add to the bowl with corn and cucumbers; stir gently.

Pour the dressing over the salad ingredients and toss gently to coat.

Divide into serving bowls and serve immediately, garnished with additional basil if desired.

Store leftovers in a sealed container in the refrigerator for up to 3 days.