1. Bring a large pot of water to a rolling boil.

2. Add the corn on the cob to the boiling water.

3. Cook the corn for exactly 3 minutes.

4. Drain the cooked corn thoroughly.

5. Immediately rinse the corn under cold running water to stop the cooking process.

6. Allow the corn to cool until it is comfortable to touch.

7. Carefully cut the corn kernels off the cobs. Discard the cobs.

8. Ensure the corn kernels are completely cooled before proceeding.

9. Prepare a large mixing bowl for the salad.

10. Dice the avocado into large, bite-sized pieces.

11. Halve the cherry tomatoes. If using larger tomatoes, dice them into substantial chunks.

12. Finely slice the shallots or scallions; alternatively, finely chop the red onion.

13. Chop the fresh coriander or parsley.

14. Add the prepared corn, diced avocado, halved tomatoes, sliced shallots (or onion), and chopped herbs to the large bowl.

15. Drizzle the fresh lime juice directly over the ingredients.

16. Pour the extra virgin olive oil over the salad components.

17. Add a generous pinch of salt and freshly ground black pepper.

18. Toss the salad very gently to combine all ingredients without mashing the avocado or tomatoes.

19. Serve the fresh corn salad with avocado immediately for optimal freshness.