For the corn salad with flaxseed, remove the corn from the can, rinse well with cold water in a colander and drain. Cut the onion into small cubes and the Emmental and Brie into very small cubes. Finely chop the parsley. Mix vinegar, oil, salt, pepper and cayenne pepper to taste until smooth and dilute with a little water. Mix with the salad ingredients. Let the corn salad with flax seeds sit in the refrigerator for 2 hours. Line pre-chilled salad bowls or plates with radicchio leaves and arrange the salad on them. Garnish the corn salad with flaxseed parsley and chives.
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