Start by shucking 6 ears of fresh corn or measuring 4 cups of frozen kernels.

If using fresh corn, grill for 10-15 minutes, or boil for 5-7 minutes. Once cooked, let cool and slice kernels off.

Dice one or two ripe avocados, and halve cherry tomatoes. Soak finely chopped red onion in ice water for 10 minutes before draining.

Add all ingredients including a generous handful of chopped cilantro into the bowl with corn.

In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.

Pour dressing over corn and vegetable mixture. Gently toss everything until well coated.

Enjoy immediately or chill for 30 minutes to meld flavors.