If you use frozen corn kernels, cook them according to package directions and then drain them. If you use canned corn kernels, drain and wash them. Set aside.
Chop the tomatoes, avocados and red onion.
Mix all the ingredients in a large mixing bowl (corn, tomatoes, avocados, red onion and tahini salad dressing) until well combined. Serve immediately.
Best when fresh, keep leftovers in a sealed container in the fridge for 1 to 2 days (dressing separate from the salad).
We used 1 batch of our tahini salad dressing, but feel free to add more or less. If you consume oil, you could also add a simple vinaigrette, made with extra virgin olive oil, lemon juice or vinegar, salt and pepper, or any other dressing you like.
Any type of onions is okay.
Feel free to add any vegetables, spices, fresh or dried herbs, jalapeños or any ingredient you want.