Cook the corn cobs in boiling water for 7–10 minutes. Cool briefly under running cold water then scrape off the kernels with a knife. Put the kernels in a large bowl with the tomatoes, black beans, onion and avocado and mix with the coriander.
Make the dressing by mixing together the lime juice, oil and Tabasco.
Drizzle the dressing over the salad, stir carefully to combine and serve immediately.