If using fresh corn, bring a large pot of water to a boil. Cook corn for 2 minutes or just until bright yellow. Remove and cool completely. Carefully cut kernels off the cob and place in a large bowl.

Add garbanzo beans, tomato, avocado, green onion, lime juice, olive oil and salt. Stir to combine. Can be served room temperature or chilled.

Can be made 2 days in advance but without avocado – add right before serving to prevent browning.