Start by preparing the corn. Use a sharp knife to cut the kernels off each ear of corn into a large bowl.

Dice the red onion and jalapeño, halving or quartering cherry tomatoes and dicing avocado.

In a large mixing bowl, combine corn, tomatoes, onion, jalapeño, and avocado. Add cilantro, lime juice, olive oil, red pepper flakes, salt, and pepper. Stir gently.

Gently toss the salad, taste and adjust seasoning as needed.

Serve immediately in a large bowl or portion into smaller dishes.