Bring a small pot of water to a boil over medium heat.

Add the corn kernels and cook them for 2 minutes. 

Drain the corn and run it under cold water until it is no longer warm. Drain well and then transfer the corn to a large bowl. 

Add the red pepper, red onion, cherry tomatoes, jalapeno, cilantro, lime juice, and avocado oil. Toss to combine. Season with salt and pepper to taste. 

Add the avocado and stir gently. You don’t want to smash the avocado. 

Serve at room temperature or chill in the fridge until ready to use. 

Storage: Store any leftover salad in an airtight container in the fridge for up to 2 days. The avocado may start to brown after a few hours but the salad will still taste delicious.