Corn Salad With Avocado, Pickled Jalapeño and Cilantro - Ellie Krieger

Ingredients

• 3 1/2 cups (17 1/2 ounces) chilled cooked fresh corn (from about 4 ears or defrosted if frozen)
• 1 red bell pepper, finely diced
• 3 medium radishes, sliced thinly into half-moons
• 1/4 cup jarred sliced pickled jalapeños, chopped, or more to taste
• 1 large scallion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh lime juice, plus more to taste
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 ripe avocado, peeled, pitted and diced
• 1/3 cup fresh cilantro, coarsely chopped