If you’re starting with cobs, stand a small bowl upside down inside a larger bowl and slice the kernels down the sides. The kernels drop into the larger bowl instead of bouncing all over the counter. For the best flavor in this salad, cook the corn first, then char the kernels in a hot skillet with a light film of oil if you like. Spread them out and let them sit long enough to pick up brown spots before stirring. When the corn smells nutty and toasty, it’s ready.

The dressing is straightforward: olive oil, lime juice, garlic, salt, and pepper. You can whisk it right in the salad bowl for easier cleanup, then build the salad on top. Taste it before adding everything else, because one lime can be mellow and the next can be very sharp. Start with the lower amount of lime juice, then adjust until it tastes bright but not harsh.

Add the cherry tomatoes, corn kernels, red onion, cilantro, and garlic to a large salad bowl, then place the sliced avocado on top last. Keeping the avocado until the end helps it hold its shape and stay creamy instead of breaking down.

Pour in the extra virgin olive oil and lime juice, then season with sea salt and black pepper and toss very gently just until combined. The salad should look glossy, colorful, and fresh, with the avocado still in neat slices rather than mashed into the bowl.