Shuck the corn and rinse the kernels under cool water.

Boil the corn in a pot of water for 5-7 minutes until tender but crisp. Cool before slicing off the kernels.

While the corn cools, dice the avocados, halve the cherry tomatoes, and finely chop the red onion.

In a large mixing bowl, combine corn kernels, avocado chunks, cherry tomatoes, red onion, and cilantro.

In a small bowl, whisk lime juice with olive oil, salt, and pepper. Drizzle over the salad and toss gently to combine.

Serve immediately or chill for 30 minutes to enhance flavors.