In a large pot, bring water to a rolling boil. Add fresh corn-on-the-cob and cook for 1½ to 2 minutes until tender. Remove and cool under running cold water.

While the corn cools, gather your ingredients. Halve the cherry tomatoes and add them to a large mixing bowl. Finely chop the red onion and cilantro, adding them to the bowl.

Once the corn is cooled, cut the kernels off the cob and add them to the mixing bowl. Squeeze fresh lime juice over the mixture, and season with salt and black pepper. Gently mix together.

Cover the bowl and refrigerate for at least one hour to allow flavors to develop.

Just before serving, cut the avocado, remove the pit, and scoop the flesh into the salad, gently folding it in.

Serve the salad in individual bowls or on a large platter, pairing it with grilled meats if desired.