Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Makes 2 cups
1 ear corn
1 cup diced tomatoes
1 tablespoon diced white onion
1/4 cup fresh lime juice
1 avocado, diced
Brush corn with oil. Grill over medium-high heat 10 minutes, turning occasionally, until crisp-tender. Cool and remove kernels.
Combine corn, tomatoes, and onion. Stir in lime juice, and gently fold in diced avocado. Salt to taste.