1-First, get all your produce ready by rinsing the cherry tomatoes, corn, and cilantro. Cook the corn by your preferred method boil it in salted water for about 5 minutes, grill it for 18 minutes after soaking, or bake at 350°F for 30 minutes then shuck and cut the kernels off the cob.

2-Next, dice the avocados and halve the cherry tomatoes, while thinly slicing the red onion and chopping the cilantro. In a large bowl, mix the corn kernels, sliced avocado, halved cherry tomatoes, thinly sliced red onion, chopped cilantro, and pressed garlic cloves.

3-Then, drizzle in the olive oil and lime juice, starting with 2 tablespoons of oil and 2 tablespoons of juice, and adjust to taste. Add the sea salt and black pepper, tossing everything gently to combine without mashing the avocado.

4-Finally, taste and tweak the seasoning if needed, then serve right away for the freshest vibe. This whole process takes about 10 minutes to prep and 18 minutes to cook the corn, totaling around 28 minutes. For more tips on fresh ingredients, check out healthy eating tips on our site.