The key to this salad is making sure the corn is sweet enough to be eaten raw. All you have to do is sample a kernel to tell right away. To make a decent amount, I cut off the kernels from two husks (laying the corn on it’s side and cutting off the “lengths”) and a nice big bag full of shelling peas and two avocados. You could use any amount you have on hand, however. This isn’t so much about ratio, but more about whatever’s fresh. I tossed it with a dressing made of olive oil, the juice of a whole lime, a tsp or so each of honey and mustard, a generous sprinkling of salt and a turn of pepper.