Heat grill pan (I grilled indoors today - definitely get outside if you can!) to medium heat and brush the corn with vegetable oil. Grill approximately 10-15 minutes until it gets that beautiful grilled color. Turn every couple of minutes to get all sides.
While the corn is cooking, chop the tomatoes, jalapeno, garlic and the avocado and add all to a bowl.
When corn is complete, cut off the cob and add to the bowl with the other ingredients.
Toss all together and add a pinch of salt and pepper.
Add the avocado and juice of one lime and combine.
TASTE! Add more salt if desired.
Chill for at least 15 minutes so the corn reaches the same temp as the fresh components and serve with tortilla chips, as a topping or filling. YUM!