Cook the corn over a grill until lightly charred in some spots. Use a sharp knife to carefully cut away the corn and discard the cobs. (see notes for alternative).
Place cut corn, sliced avocado, tomatoes, onion, jalapeno and cilantro in a large bowl. Add olive oil, lime juice, salt and pepper and toss to coat.
Season with extra salt and pepper if desired. Keep chilled until ready to serve. Enjoy!
Notes
*If desired, you can swap the grilled corn for 1 1/2 cups of frozen corn that has been thawed. **Leave out the finely chopped jalapeno to reduce the spice level.