Corn, Avocado, and Cilantro Salad

From Martha Stewart Magazine June 2011. This just appealed to me as it was so simple.
I actually grilled the corn ahead and stripped the ears --combined all but the avocado as I didn't want it to brown. Next time I will hold off on the cilantro as well til the last minute. The magazine suggested it with pork we had it with grilled chicken breasts-- there was no leftovers!!!
It was an awesome side dish and the texture was great!

4 shucked ears of corn ( I only used 2 as it was just the two of us)
1 sliced Hass avocado (But alas still used whole avocado but it was a small one)
1/4 cup fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt

Heat grill to medium-high. Grill corn, rotating often, until lightly charred, about 15 minutes.
 Ignore foil corn on side of picture--that was for another recipe! 

Meanwhile combine cilantro, lime juice, olive oil, and salt.

Grilled corn cooling....

Carefully cut kernels from cob used the kernel cutter from PC. I cut them into foil that I used for grilling corn for another recipe.

Place in bowl with liquid mixture--this is where I held off to add avocado until serving but can add and gently fold in if you are ready to serve.

This was absolutely yummy -- I was sorry no leftovers!

Martha Stewart magazine suggested this goes well with roasted pork loin or grilled lean pork chops