Preheat your grill to medium-high heat (about 400°F) and husk the fresh corn, removing all silk.

Place the corn directly on the grill grates and cook for approximately 10–15 minutes, turning occasionally until all sides are nicely charred and tender.

Once cooked, remove the corn from the grill and allow it to cool for a few minutes before cutting the kernels off the cob.

While the corn cools, chop the cherry tomatoes and avocado into bite-sized pieces.

Set the chopped tomatoes and avocado aside in a large mixing bowl.

Once the corn is cool enough to handle, cut the kernels off the cob and add them to the bowl with the chopped tomatoes and avocado.

In a small bowl, whisk together freshly squeezed lime juice and olive oil to create the dressing.

Drizzle the dressing over the salad and season generously with salt and pepper to taste.

Gently toss all the ingredients together to combine, being careful not to mash the avocado.

Serve the salad immediately or store it refrigerated without dressing for up to two days.