Bring a large pot of water to a boil over high heat. Add fresh corn cobs and cook for about 5-7 minutes until tender, bright yellow, and crisp.

Carefully remove the corn from the pot and let it cool completely. Once cooled, use a sharp knife to cut the kernels off the cob into a large mixing bowl.

While the corn cools, wash and prepare the remaining ingredients. Dice the peaches, finely chop the red onion and cilantro, then thinly slice the jalapeño.

In a small bowl, combine the lime juice and honey. Whisk together until the honey fully dissolves, creating a vinaigrette.

Drizzle the vinaigrette over the salad ingredients in the bowl. Toss gently to coat and season with salt. Refrigerate for 10-20 minutes.

Slice the avocados just before serving and mix them into the salad or serve on top of portions.