Fill a large saucepan with water and bring it to a boil over high heat. Once boiling, carefully add your fresh sweet corn. Allow the corn to cook for 2-3 minutes until it turns vibrant yellow and tender.

After boiling, promptly remove the saucepan from heat and drain the corn using a colander. Rinse under cool running water to stop the cooking process.

Once cooled, carefully slice the kernels off the cob with a sharp knife. Transfer these fresh, sweet corn kernels into a large mixing bowl.

Dice the semi-ripe avocado and chop the jalapeño and green onions into small, even pieces. Gently fold these into the mixing bowl with the sweet corn.

Squeeze the juice of a fresh lime over the mixture and drizzle in a small amount of olive oil. Sprinkle in the tajin, along with salt and pepper to taste.

Using a large spatula or spoon, gently toss all the ingredients together, being careful not to mash the avocado.

Present your vibrant Sweet Corn Avocado Salad in a serving bowl. Serve it alongside your favorite grilled meats or as a light meal.