Boil the Corn: Bring a large pot of water to a rolling boil and add the fresh corn. Cook for about 4 minutes until tender but still crisp. Drain and cool the corn with cold water.

Prepare the Dressing: In a large salad bowl, whisk together the olive oil, freshly squeezed lime juice, and honey.

Chop Fresh Ingredients: While the corn cools, chop your avocados, tomatoes, cilantro, red onion, and jalapeño.

Mix the corn: Once the corn is completely cooled, carefully slice off the kernels and add them to the bowl with the dressing.

Combine and Serve: Toss everything gently until combined, making sure the dressing coats the ingredients evenly. Adjust salt and pepper to taste before serving.