Ingredients

• 2 ears corn on the cob, husks and silk removed
• 2 tomatoes, chopped
• 2 avocados - peeled, pitted, and diced
• 1/2 bunch cilantro, stems cut off and leaves chopped
• 1 white onion, chopped
• 3 tablespoons chopped garlic
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• kosher salt to taste

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Instructions

1. Preheat grill for medium heat and lightly oil the grate.
2. Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.
3. Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.