If using fresh corn, blanch in boiling water for 2-3 minutes, then drain and cool. If using frozen, thaw completely. You can also grill or roast the corn kernels for extra flavor and char marks before adding to the salad.

In a large bowl, combine the corn kernels, diced red onion, diced red bell pepper, and minced jalapeño (if using).

In a small bowl or jar, whisk together the olive oil, fresh lime juice, honey, cumin, salt, and black pepper until well combined. This is your dressing.

Add the chopped cilantro to the corn mixture. Gently toss to combine.

Just before serving, add the diced avocado to the salad. Gently fold it in to avoid mashing the avocado. This prevents it from turning brown and mushy.

Pour the dressing over the salad and toss gently to coat all the ingredients. Taste and adjust seasoning if needed.

Serve immediately or chill for at least 30 minutes for the flavors to meld. This salad is best served fresh.