Grill or boil the fresh corn until charred and tender.

Let the corn cool, then cut the kernels off the cobs.

Combine corn kernels, diced avocado, red onion, cherry tomatoes, and cilantro in a bowl.

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

Pour the dressing over the salad and toss gently to combine.

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