Avocado, corn and tomato salad

Simple and summery is what this is. This is a quick and easy side dish to any meal that tastes amazing freshly prepared.

INGREDIENTS:
3 corn cobbs, raw
1 heaping handful of cherry tomatoes, quartered
2 avocados
3-4 scallions or green onions, diced
1 TBSP lime juice or 1 lime juiced
salt and pepper to taste
2 garlic cloves, pressed
1 TBSP butter

1. In a medium bowl add quartered tomatoes, season with salt and let sit for 4-5 minutes. Meanwhile in a large skillet place butter. Stand the corn on end and cut the kernels off of the corn and into the pan. Over medium heat saute corn for 2 minutes. Add garlic, lime juice, and season with salt and pepper. Saute for another 2 minutes, but do not let the garlic brown. Take the pan off the burner and set aside.
2. Add scallions and corn to tomatoes and stir to mix well. Set aside. Just before serving add avocado and stir well. Waiting to add the avocado ensures it won't brown. This tastes great at room temperature.

Serves about 4 people.
Also feel free to add other things like cilantro and/or black beans to make it more hearty.