Begin by bringing a large pot of water to a rolling boil. Carefully add 4-5 ears of fresh corn and boil for about 5-7 minutes until tender. If you prefer a smoky flavor, grill the corn for 10-12 minutes, turning occasionally until slightly charred. Allow the corn to cool, then slice off the kernels into a bowl.

In a spacious mixing bowl, combine the freshly cut corn kernels with 1-2 diced ripe avocados. For added color and flavor, incorporate optional diced tomatoes and finely chopped red onion. Sprinkle in about ¼ cup of fresh cilantro and mix gently.

Squeeze the juice of 1-2 limes evenly over the mixed ingredients and gently toss the salad once more to ensure the dressing coats each piece without mashing the avocado.

Serve the salad immediately in a large bowl or individual plates. If preparing ahead, mix the corn, tomatoes, onion, cilantro, and lime juice, but wait to add the avocado until just before serving.