Begin by filling a large saucepan with water and bringing it to a boil over high heat. Once bubbling, add your fresh sweet corn, and cook for 2-3 minutes until the kernels turn vibrant yellow and tender, yet still crisp.

Once cooked, remove the corn from the saucepan and drain it in a colander. Immediately rinse the kernels under cold running water to stop the cooking process and lock in that bright, fresh flavor. Allow the corn to cool completely before cutting the kernels off the cob.

Lay the cooled corn cobs on a cutting board, then carefully slice the kernels off with a sharp knife, ensuring you catch all those juicy bites. Place the freshly cut kernels into a large mixing bowl.

Next, halve and pit your semi-ripe avocados, then scoop out the flesh with a spoon. Dice the avocados into bite-sized cubes and add them to the bowl with the corn. Finely chop the jalapeño and green onions and toss them in.

Chop a handful of fresh cilantro and sprinkle it into the bowl along with freshly squeezed lime juice. Drizzle in olive oil if using, add Tajin, and season with salt and pepper to taste.

Gently toss the Sweet Corn Avocado Salad until combined, being careful not to mash the avocado. Serve immediately for freshness or refrigerate briefly to let flavors meld.