Begin by cooking your fresh corn kernels. If using whole ears, bring a large pot of water to a boil, then add the corn and cook for 5-7 minutes until tender. Once cooked, drain and allow to cool slightly before removing the kernels using a knife.

While the corn is cooling, finely chop the red onion and cilantro. Halve the cherry tomatoes and dice the ripe avocado.

In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until well combined.

In a large mixing bowl, combine the cooked corn, chopped red onion, halved cherry tomatoes, chopped cilantro, and diced avocado. Gently toss the ingredients together.

Drizzle the prepared dressing over the combined salad ingredients. Gently fold everything together using a spatula or wooden spoon.

Once everything is well combined, taste the salad and make any final seasoning adjustments if necessary. Serve immediately.