1. Preheat the grill, setting burners to high. Oil the grate.
2. In a pot of boiling water, cook corn for about 2 minutes. Remove from water, drain and pat dry.
3. Grill corn for 3 to 4 minutes or until golden brown, using tongs to roll it around. Let cool on a work surface. With a knife, remove kernels. Set aside.
4. In a bowl, combine avocado and lime juice. Add corn kernels and remaining ingredients. Season with salt and pepper. Serve with corn chips.

NOTE

This salsa is delicious with grilled white fish or as a fajita topping. It also goes well with fish and chips.