Prepare the corn (5 minutes): If using frozen corn, thaw under warm water in a colander and drain thoroughly. If using fresh corn, slice kernels off the cob.

Dice the avocado and onion (5 minutes): Cut avocados in half, remove pits, and dice into roughly ½-inch pieces. Finely dice red onion and rinse under cold water if desired to mellow sharpness.

Make the jalapeño lime dressing (5 minutes): In a small bowl, whisk together minced jalapeño, fresh lime juice, olive oil, salt, and pepper until smooth and slightly thickened. Adjust seasoning to taste.

Assemble the salad (3 minutes): In a medium mixing bowl, combine corn, avocado, red onion, and chopped cilantro. Drizzle dressing over and gently fold together, careful not to mash avocado.

Adjust and serve (2 minutes): Taste and add extra salt, pepper, or lime juice as needed. Serve immediately for best texture and flavor.