Start by bringing a large pot of salted water to a boil. Once boiling, carefully add the 3 ears of fresh corn. You'll want to boil the corn for about 3 to 4 minutes until it’s tender-crisp. Be careful not to overcook it; we want that delightful crunch!
After boiling, drain the corn and immediately immerse it in very cold water to stop the cooking process. This step is crucial to maintain that beautiful texture. Once cooled, place the corn on a clean dish towel set over a cutting board. Use a serrated knife to cut the kernels off the cobs. The dish towel will help keep the kernels from bouncing everywhere as you slice.
In a large mixing bowl, combine all the ingredients except for the avocados. This includes the freshly cut corn, black beans, red bell peppers, garlic, shallots, salt, cayenne pepper, sugar, olive oil, lime zest, lime juice, and cilantro. Mix well to ensure everything is evenly incorporated.
Cover the bowl and chill the mixture in the refrigerator for a few hours or overnight. This allows the flavors to meld beautifully, resulting in a delicious salad. If you’re short on time, chilling for at least 30 minutes can still yield great results.
Just before serving, gently fold in the avocados, being careful not to mash them. Their creamy texture complements the crunch of the other ingredients perfectly.
Garnish with more chopped cilantro if desired, and serve at room temperature. This salad is not only visually appealing but also bursting with flavor, making it a perfect centerpiece for any meal.
