Start by bringing a large pot of water to a boil over high heat. Meanwhile, husk the corn, removing all the silk and green husks. Once boiling, add the corn cobs and cook for 1½ to 2 minutes until tender yet crisp. Remove from pot and cool before cutting off kernels.

Halve the cherry tomatoes and place them in a mixing bowl. Finely chop the red onion and cilantro, adding them to the bowl.

Combine corn kernels, cherry tomatoes, red onion, and cilantro in a large bowl. Drizzle with lime juice and season with salt and black pepper. Stir gently to coat.

Cover salad with plastic wrap or a lid and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, add diced avocado either mixed in or on top. Enjoy!