People are always surprised when I tell them they don’t have to cook corn. I really love the texture and sweetness of raw corn, especially in this colorful salad. It travels well, so you can take it on picnics or pack it for lunches. If you’re making it in advance, save the avocados and dressing and add both just before serving.
The salad really does become more flavorful over time, so I like to make it a few hours in advance before serving -- this makes it perfect for a summer picnic or barbecue.