If using fresh corn on the cob, cook it first. You can boil it in water for 5-7 minutes until tender, or grill it for a smoky flavor. Once cooked, let it cool slightly, then carefully cut the kernels off the cob using a sharp knife. If using frozen corn, ensure it's fully thawed. If using canned corn, drain it thoroughly to remove excess liquid.

Prepare the avocados. Cut the ripe avocados in half lengthwise, remove the pit, and scoop the flesh into a medium-sized mixing bowl. Dice the avocado into approximately 1.5cm (0.6 inch) cubes. Try to handle the avocado gently to prevent it from becoming mushy.

Prepare the red onion and cilantro. Finely dice the red onion. The small pieces will distribute their flavor evenly throughout the salad without overpowering it. Chop the fresh cilantro, including the tender stems if you like, as they also contain flavor. Discard any tough stems.

Make the lime dressing. In a small bowl, whisk together the freshly squeezed lime juice (60ml or 1/4 cup) and the olive oil (30ml or 2 tbsp). Season with salt (5g or 1 tsp) and freshly ground black pepper (2g or 1/2 tsp). If you're using jalapeño for a touch of heat, add the finely minced jalapeño to the dressing now and whisk to combine.

Combine all ingredients in a large bowl. Add the prepared corn kernels, diced avocado, finely diced red onion, and chopped cilantro to the bowl with the diced avocado. If you are not adding the jalapeño to the dressing, you can add it here.

Dress the salad. Pour the prepared lime dressing over the ingredients in the large bowl. Gently toss everything together until well combined. Be careful not to overmix, especially to avoid mashing the avocado.

Taste and adjust seasoning. Sample the salad and add more salt, pepper, or lime juice if needed to achieve your desired flavor balance. The salad should be bright and zesty.

Serve immediately or chill. For best results, let the salad sit for about 10-15 minutes at room temperature to allow the flavors to meld. Alternatively, cover and chill in the refrigerator for at least 30 minutes before serving. Serve chilled or at room temperature.