Fresh, Corn, Avocado, and Tomato Salad

Here's a colorful medley that makes a delicious summer dish. You can serve it as a salad or call it a chunky dip and scoop it up with tortilla chips.
Choose ears of corn with bright green husks that are tightly closed.
The ends of the corn silk should be golden brown, not pale,
an indication that the corn was picked too early.
To easily remove corn silk from the kernels,
hold the ear in one hand and rub downward with a wet paper towel.
To remove corn kernels for a salad or salsa,
stand an uncooked ear in a shallow bowl and use a sharp,
thin-bladed knife to cut kernels from cob.

Ingredients:
2 tablespoons olive oil
1 tablespoon fresh lime juice
1/4 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears)
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

Directions:
In a large bowl, whisk together the olive oil,
lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix.
Serve at room temperature. Serves 4 to 6.