Step 1: If using fresh corn, husk and cook the corn. You can boil it for 3-5 minutes, grill until slightly charred, or microwave until tender. Let it cool slightly, then carefully cut the kernels off the cob into a large mixing bowl. If using frozen corn, thaw completely and drain any excess water.
Step 2: Dice the red bell pepper, red onion, and jalapeño (if using) into small, uniform pieces. Halve, pit, and dice the ripe avocado. Finely chop the fresh cilantro. Add all these chopped vegetables and herbs to the bowl with the corn.
Step 3: In a small bowl, whisk together the mayonnaise (or Greek yogurt), fresh lime juice, honey (if using), chili powder, and ground cumin. Season the dressing with salt and freshly ground black pepper to taste.
Step 4: Pour the prepared dressing over the corn and vegetable mixture in the large bowl. Gently toss all the ingredients together until everything is well combined and coated with the dressing. Be careful not to mash the avocado too much.
Step 5: For optimal flavor development, cover the bowl and refrigerate the easy corn salad for at least 30 minutes before serving. This allows the flavors to meld beautifully. Give it a gentle stir before serving and enjoy this delightful easy corn salad recipe!