Bring a large pot of water to a rapid boil over high heat. Shuck the corn and boil uncovered for 1½ to 2 minutes until kernels are bright yellow and tender. Remove and let cool.

Halve the cherry tomatoes and set them aside in a mixing bowl. Finely chop the red onion and mince fresh cilantro.

Cut the kernels off the cooled corn and add them to the mixing bowl with tomatoes, onions, and cilantro.

Drizzle with lime juice and sprinkle with salt and black pepper to taste. Gently toss everything together.

Cover and chill in the refrigerator for at least 1 hour to enhance flavors.

Just before serving, gently fold in the diced avocado.