Start by preparing your corn. If using fresh corn, boil or grill it briefly until tender but still crisp. Let it cool completely before cutting the kernels off the cob. Fresh corn gives the best flavor and texture to the salad.

Dice the peaches into bite-sized pieces and finely chop the red onion. Slice the cherry tomatoes in half and cube the avocado carefully. Make sure all ingredients are evenly sized so every bite has a balanced flavor.

In a large bowl, combine the corn, peaches, tomatoes, onion, and basil. Gently toss everything together to evenly distribute the ingredients. Be careful not to mash the peaches or avocado.

In a small bowl, whisk together olive oil, fresh lime juice, salt, and black pepper. This simple dressing enhances the natural sweetness without overpowering the salad. Taste and adjust seasoning if needed.

Pour the dressing over the salad and gently toss to coat all ingredients. Add the avocado last to keep it from getting too soft. Mix lightly so the salad stays fresh and vibrant.

Let the salad sit for about 10–15 minutes before serving. This helps the flavors meld beautifully. Serve it slightly chilled or at room temperature for the best taste.