Cook the fresh corn cobs by steaming, boiling, or grilling until tender, about 5-7 minutes. Cool the corn before cutting kernels into a bowl.

While corn cools, dice peaches, finely chop red onion, and slice jalapeño. Roughly chop cilantro and add to bowl with corn.

In a separate bowl, whisk together lime juice and honey until honey dissolves. Add black pepper to taste.

Pour vinaigrette over corn and vegetables. Toss gently, season with salt, cover, and chill for 10-20 minutes.

Serve salad chilled, adding diced avocado on top or mixing it in for an elegant finish.