Mexican-style Corn and Avocado Salad

I made this this morning it is so good.

6 ear(s) corn 
2 cup(s) cherry tomatoes halved 
1/2 cup(s) white onion thinly sliced 
1 avocado large, cut into 1/2-in. cubes 
1 jalapeno pepper seeded and diced 
1/3 cup(s) cilantro chopped 
3 tablespoon(s) lime juice 
1 teaspoon(s) kosher salt 
1/4 teaspoon(s) black pepper 

In a large pot of boiling water, boil corn until cooked through, about 3 to 5 minutes. When done, remove corn and add to a bowl of ice water. 
Meanwhile, gently combine remaining ingredients in a large bowl. 
When cool enough to handle cut corn kernels off cobs and add to salad. Toss gently to combine