Start by preparing the corn for the salad. Bring a large pot of water to a boil over high heat. While the water is heating, shuck the corn by removing the husks and silk. Once the water is boiling, carefully add the corn cobs and allow them to cook for about 1½ to 2 minutes. After cooking, use tongs to remove the cobs and place them in a bowl of ice water to cool completely. When they are cool to the touch, cut the kernels off the cobs into a large mixing bowl.

While the corn is cooling, take this time to chop the vegetables that will make your Summer Corn Salad with Avocado truly shine. Begin by halving the cherry tomatoes and placing them into the same bowl as the corn. Then, finely dice about a quarter of a red onion, and add it to the mixture. Finally, take a small bunch of cilantro, chop both the leaves and the tender stems, and mix them in for a fresh burst of flavor. This colorful combination will create a lovely base for your salad.

Now it's time to bring all the ingredients together. Pour the cooled corn kernels into the bowl filled with tomatoes, onion, and cilantro. Squeeze fresh lime juice over the mixture, making sure to use enough to coat everything nicely for that zesty flavor. Season generously with salt and black pepper, giving it a good stir to combine all the elements. Take a moment to taste your creation and adjust the seasoning if needed, ensuring every bite of your Summer Corn Salad with Avocado has just the right amount of flavor.

To let the flavors meld beautifully, cover the salad with plastic wrap and refrigerate for at least one hour. This chilling time allows the ingredients to soften and the flavors to mingle. If you're ready to serve the salad, slice an avocado just before serving. You can either mix the diced avocado gently into the salad or place it as a lovely topping on individual servings. Either way, your vibrant Summer Corn Salad with Avocado is ready to impress and delight!