Start by shucking 6 ears of fresh corn and cut the kernels off the cobs, or use 4 cups of thawed frozen corn. Finely dice half a red onion and chop 1-2 ripe avocados.

In a large bowl, combine the corn kernels, halved cherry tomatoes, diced red onion, and chopped cilantro. Gently fold the ingredients together with a spatula.

In a small bowl, whisk together the juice of 2 limes, 2 tablespoons of olive oil, and season with salt and black pepper. Whisk until well combined.

Pour the dressing over the corn mixture in the large bowl and gently toss everything together until evenly coated.

Serve immediately or refrigerate for at least 30 minutes to let the flavors meld together.