Heat your grill to medium-high (approximately 400°F). Place the husked corn directly onto the grates and grill for about 10-15 minutes, turning occasionally until the kernels are deeply charred and fragrant.

Once your corn is perfectly grilled, remove it from the grill and set it aside to cool for about 5 minutes.

While the corn cools, slice your ripe avocado in half and carefully remove the pit. Dice the avocado into bite-sized pieces.

Rinse the cherry tomatoes under cold water, cut each tomato in half, and place them into a large mixing bowl along with the corn.

In a small bowl, whisk together freshly squeezed lime juice and olive oil, combining them well.

In the large bowl with the corn and tomatoes, gently fold in the diced avocado. Pour the lime dressing over the salad ingredients and toss lightly.

Serve your salad immediately for the best experience.