Boil the corn on the cob for 5 minutes, then dunk them into a bowl of ice water. Let them sit until cooled off.

When cooled, cut the kernels from the cob and transfer them to a mixing bowl.

Add the avocado, tomatoes, parsley and red onion to the bowl.

In a separate small mixing bowl, whisk together the olive oil, white vinegar, salt and pepper.

Pour the vinegar mixture over the bowl of veggies and mix thoroughly.

Garnish with extra parsley as desired and serve warm or chilled.