In a medium bowl, whisk together olive oil, shallot, lemon juice, garlic, apple cider vinegar, mustard, and honey. Add paprika, salt, and pepper. Whisk until well combined.

Dice cucumbers into bite-sized pieces and husk corn, cutting kernels off the cob. Combine in a large mixing bowl.

Finely chop basil and fold into the bowl with cucumbers and corn.

Pour prepared dressing over salad ingredients. Toss gently until all pieces are coated.

Let the salad chill in the fridge for 10-15 minutes before serving, or serve immediately.