Boil the corn cobs until tender, about 5-7 minutes. Let them cool, then slice the kernels off the cobs into a large bowl.

Dice the peaches into bite-sized pieces, slice the jalapeño thinly, and finely chop the red onion and cilantro. Combine all these in the bowl with corn.

In a small bowl, whisk together the fresh lime juice and honey until well combined. Add freshly cracked black pepper.

Pour the vinaigrette over the salad ingredients, tossing gently. Season with salt to taste, cover, and refrigerate for 10-20 minutes.

Just before serving, add diced avocado to the salad or place it on top of individual servings.