Boil the Corn: Bring a large saucepan filled with water to a rolling boil. Add the fresh corn and allow to boil for 2-3 minutes. Drain and rinse under cool water.

Prepare the Corn Kernels: Slice corn kernels off the cob and transfer to a mixing bowl.

Chop the Vegetables: Dice avocado, jalapeño, slice green onions, and chop cilantro. Add to the bowl with corn.

Mix the Dressing: In a small bowl, combine lime juice, olive oil, and Tajín seasoning. Whisk until blended.

Toss the Salad: Gently toss the salad to combine ingredients without mashing the avocados.

Season to Taste: Adjust salt, pepper, and Tajín to preference and serve immediately.