If using fresh corn, begin by shucking the corn and removing all silks. Preheat your grill to medium-high heat, then grill the corn for about 10-12 minutes, turning occasionally until slightly charred. Alternatively, boil the corn for 5-7 minutes until tender. Let cool and cut kernels off the cob.

While the corn cools, wash and prepare the vegetables. Dice the avocado, finely chop the red onion, and halve the cherry tomatoes. Add these to the bowl with the corn.

In a small bowl, mix together the dressing: start with the juice of one lime, add olive oil, and season with salt and pepper. Whisk until smooth.

Combine the corn, avocado, tomatoes, onion, and chopped cilantro in a large bowl. Stir gently to incorporate all ingredients.

Pour the dressing over the salad and toss gently to coat. Taste and adjust seasoning if necessary.

Serve the salad immediately for best flavor, or let it chill in the refrigerator for at least 30 minutes to meld the flavors.