This salad is so fresh and easy and a perfect side to pretty much anything you'll make this summer.
De-kernel your cobs, then toss the corn with one tablespoon of olive oil and a pinch of salt. Heat a heavy bottomed pan (I used a cast iron skillet) to pretty piping hot (that's the technical term for it), then spread the corn out in a thin layer and roast for about 30 seconds, without stirring, until the corn is charred.
While your corn cools, assemble the rest of your ingredients: halve the tomatoes, chop the onion, scallion and cilantro, mince the garlic, scoop out the avocado. If the avocado is very soft, you can just mash it in; if your avocado is firmer, you'll want to cut it up into bite-sized chunks. If using jalapeno and/or queso fresco, chop that up and add it to the mix too.
Combine all your ingredients, add the lime juice and olive oil and then salt and pepper to taste.
And that's it! Now you have a giant bowl of a big fresh salad that has become one of my go-to's for rounding out a summer meal, bursting with bright colors and flavor.