3 ears corn, shucked
6 whole avocados, diced
1 whole large tomato, diced
1/3 cup onion, finely diced
2 cloves garlic, finely minced
2 tablespoons seeded, diced fresh jalapeno
juice from 1 whole lime
1/2 teaspoon salt
1/4 teaspoon cumin
1/2 cup cilantro
Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.
Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.
In a bowl, combine all ingredients.
Notes: I halved the recipe and it was still a lot for the two of us. We have a lot left over. Next time I'll only make 1/4th. Also, I was nervous about grilling corn on the cob, so I just put frozen corn on a cookie sheet and roasted it on 400F for 30 minutes.