Best Ever Cilantro Corn Salsa

2 ears corn on the cob, husks and silk removed

2 tomatoes, chopped

2 avocados - peeled, pitted, and diced

½ bunch cilantro, stems cut off and leaves chopped

1 white onion, chopped

3 tablespoons chopped garlic

2 tablespoons olive oil

2 tablespoons red wine vinegar

kosher salt to taste

Preheat grill for medium heat and lightly oil the grate.

Cook corn on the preheated grill until the kernels are lightly charred but still firm, 3 to 5 minutes per side, turning often. Cut kernels off the cobs, transfer to a large salad bowl, and let cool.

Mix in tomatoes, avocados, cilantro, white onion, garlic, olive oil, and red wine vinegar; season with kosher salt.