Cook the fresh corn kernels by grilling them over medium heat for 10-15 minutes or boiling in salted water for 5-7 minutes. Cool slightly and cut the kernels into a mixing bowl.

In the bowl with the corn, add diced avocado, halved cherry tomatoes, and finely diced red onion. Soak onions in ice water for a milder flavor if desired.

Whisk together lime juice, olive oil, and salt and pepper in a small mixing bowl.

Pour the dressing over the salad mixture and toss gently to coat all ingredients.

Chill the salad in the refrigerator for at least 30 minutes before serving.