This is a recipe from Martha Stewart. I adjusted it slightly but really enjoyed it at our Memorial Day BBQ.

4 shucked ears of corn
1 sliced Hass avocado
1/4 cup fresh cilantro
1 tablespoon fresh lime juice
¼ teaspoon cumin (optional)
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. Let cool slightly. Carefully cut kernels from cob. Mix the cilantro, lime juice, cumin, salt and olive oil together. Gently toss with avocado and corn. Add extra rice if you have some (increasing the liquid ingredients slightly) -or white beans or any grain of your choice.