Step 1

Shuck the corn and drizzle with 1 Tbsp olive oil, salt and pepper. Cook on a hot grilled until slightly charred on all sides, around 5 minutes.

Step 2

Remove the corn kernals from the cob.

Step 3

In a large bowl mix together corn, tomatoes and avocado. In a separate bowl, whisk together the remaining 4 Tbsp olive oil, lemon juice and zest, cilantro, salt and pepper.

Step 4

Add dressing over corn mixture and toss together.