Gather all your ingredients. If using fresh corn, cook it briefly in boiling water for about 3-4 minutes until tender. If using frozen, simply thaw it. For canned corn, drain and rinse it.
Dice the avocado, cherry tomatoes, cucumber, and red onion. Aim for uniform pieces to ensure even distribution in the salad. Be careful with the avocado; it can be slippery!
In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined.
In a large mixing bowl, combine the corn, diced avocado, cherry tomatoes, cucumber, and red onion. Pour the dressing over the top and gently toss everything together until evenly coated.
Taste the salad. Adjust the seasoning with more salt or pepper if desired. Add more lime juice for extra zing.
Serve immediately. Best enjoyed fresh, chilled or at room temperature.
