Bring a large pot of water to a rolling boil, then add fresh corn-on-the-cob and cook for 1½ to 2 minutes until just tender. Remove the corn and allow it to cool completely.

While the corn is cooling, prepare the remaining ingredients: halve or quarter the cherry tomatoes, finely chop the red onion, and roughly chop the cilantro.

In a large mixing bowl, combine the corn kernels, diced tomatoes, chopped onion, and cilantro. Squeeze in lime juice, and sprinkle with salt and black pepper. Toss gently until well mixed.

Chill the salad in the refrigerator for at least 1 hour to allow the flavors to meld.

Just before serving, carefully fold in the diced avocado to maintain its creamy texture.