1-First, whisk the dressing ingredients together and set them aside. This includes 4 tablespoons olive oil, 6 tablespoons apple cider vinegar, 1 teaspoon sugar, 1 teaspoon Dijon mustard, juice of 1 lime, and salt and pepper to taste.

2-Next, bring 1-2 inches of water to a boil in a large skillet, add the shucked 6-8 ears of corn, and cook for 3-4 minutes while rotating them on all sides, then drain the water.

3-After that, heat a grill to medium-high, brush the corn lightly with 2 tablespoons olive oil, and grill until golden on all sides. Let the corn cool before cutting the kernels off the cob into a bowl.

4-Then, add the diced half red onion, diced half red bell pepper, and chopped ripe avocado to the bowl with the corn kernels.

5-Drizzle the salad with the prepared dressing to taste, toss gently, and refrigerate until ready to serve. This step ensures the flavors meld together beautifully.