Start by bringing a large pot of water to a boil over high heat. Once it's bubbling, add fresh or frozen corn and cook for about 5 minutes until the kernels are tender yet still crisp. Remove the corn from the pot, drain it, and let it cool before cutting the kernels off the cob.

While the corn cools, prep your vibrant vegetables. Dice a mix of bell peppers into small cubes, halve cherry tomatoes, and dice an English cucumber. Finely chop red onion and cilantro. Set these aside in a large mixing bowl.

In a small bowl, whisk together avocado oil, lime juice, red wine vinegar, honey, and Dijon mustard until well combined. Sprinkle in cumin, garlic powder, chili powder, salt and black pepper to taste.

In your large bowl filled with prepped vegetables, add the cooled corn kernels. Pour the dressing over the mixture, gently toss everything together with a spatula.

Serve your Memorial Day Corn Salad immediately. If preparing in advance, top with any additional toppings just before serving.