Prepare your corn by either grilling or boiling it, then cut the kernels off the cob. If using canned corn, drain and rinse it.

In a large bowl, combine the corn, diced avocado, halved cherry tomatoes, diced red onion, and chopped cilantro.

In a separate bowl, whisk together the lime juice, lime zest, minced garlic, olive oil, salt, and black pepper.

Drizzle the dressing over the corn salad mixture and toss gently until well combined.

Let the salad chill in the fridge for at least one hour to allow the flavors to meld. Serve cold or at room temperature.