Grill the corn until tender, about 8 minutes. Extra points for getting some light char on the corn.

Let it cool and then cut the kernels off the ears and put them in a serving bowl to cool.

Once cooled, add the avocado, tomatoes, red onion, cilantro, lime juice, olive oil, salt and pepper to the bowl. Stir to combine. Cover and refrigerate for 30 minutes before serving.