Avocado and corn salad

If you're using fresh corn, boil or steam it until it's tender, then cut the kernels off the cob. If using canned or frozen corn, make sure to thaw and drain it.
In a large bowl, combine the diced avocados, corn kernels, diced red bell pepper, and finely chopped red onion.
In a separate small bowl, whisk together the fresh lime juice, olive oil, and minced garlic (if using).
Pour the lime and olive oil dressing over the avocado and corn mixture. Gently toss everything together to coat the ingredients evenly.
Add chopped cilantro leaves and season the salad with salt and black pepper to taste. Mix well.
Taste the salad and adjust the seasoning or lime juice as needed.
Refrigerate the salad for about 30 minutes to allow the flavors to meld together.
Serve the avocado and corn salad cold as a side dish or a refreshing appetizer.
Enjoy your delicious Avocado and Corn Salad!