✓ Prepare the Corn – Start by husking the corn and removing any silk or damaged sections. Place the corn on a large pot filled with water, and bring it to a boil over medium heat for 5 minutes.

✓ Once cooked, remove from the pot and let them cool in cold water. This step helps retain their sweetness and makes peeling easier.

✓ Cook the Avocado – While the corn is cooling, slice the avocados into cubes. To prevent browning, mix the slices with a bit of lime juice. Keep the avocado slices aside until ready to assemble the salad.

✓ Prepare the Cherry Tomatoes – Halve the cherry tomatoes and set them aside.

✓ Assembly Combine All Ingredients – In a large mixing bowl, combine the cooled corn kernels with the diced avocado, halved cherry tomatoes, and chopped cilantro.

✓ Drizzle the lime juice over the mixture and season with salt and pepper according to taste. Gently toss all ingredients until well combined.

✓ Final Touches – Taste the salad and adjust the seasoning if necessary. A few more dashes of lime juice or a bit more salt can make a big difference. Serve immediately for the best texture, but this dish also keeps in the refrigerator for up to 24 hours.