Husk 3-4 ears of fresh corn and remove the silk. Boil in a large pot for 5 minutes until tender or grill for 10-12 minutes until charred. Let cool and slice off kernels.

Dice 1 ripe avocado, chop 1-2 medium tomatoes, and finely dice 0.5 medium red onion. Chop a handful of cilantro.

Add sliced corn kernels to the mixing bowl with chopped vegetables and gently fold together.

Squeeze 1-2 limes over the salad, and season with salt and pepper to taste. Toss gently to coat.

Serve immediately for the best texture, adding avocado just before if preparing ahead.