If using fresh corn, bring a pot of water to a boil and cook the corn for 5-8 minutes until tender. For frozen corn, let it thaw at room temperature or rinse under cold water until fully thawed. Drain canned corn if using. Set aside to cool.

In a large mixing bowl, combine the cooled corn, halved cherry tomatoes, cubed ripe avocado, finely diced red onion, and chopped cilantro (or parsley). Mix gently to maintain the texture of the avocado.

In a small bowl, whisk together olive oil, the juice of one lemon, lime juice, and minced garlic. Add salt and pepper to taste until well combined.

Drizzle the dressing over the salad mixture and use a large spoon to gently toss everything together, ensuring even coating without over-mixing.

Before serving, garnish with fresh cilantro or parsley leaves and lime wedges on the side for an added burst of flavor.