If using fresh corn, boil it for 5-7 minutes until tender. Let cool slightly and cut the kernels off the cob.

While the corn cools, chop the avocado, cherry tomatoes, and red onion into bite-sized pieces.

In a large bowl, combine the corn kernels, diced avocado, chopped tomatoes, red onion, and cilantro. Toss gently to mix.

Squeeze the lime juice over the salad and toss again to coat all ingredients evenly.

Taste and adjust seasoning with salt if needed.

Serve immediately or chill before serving to enhance flavors.