Begin by placing your cast iron pan on the stove over medium-high heat. Allow it to heat up while you prepare the other ingredients.

Peel off the husks and silk from 6 ears of corn. Rinse them under cold water and gently pat them dry with a clean kitchen towel.

Once the pan is hot, carefully add the corn directly onto the pan. Let them roast, turning occasionally, until they become tender and develop a slight char. This usually takes about 10 to 12 minutes.

Remove the roasted corn from the pan and set them aside to cool. You can place them on a plate or cutting board to cool faster.

While the corn is cooling, cut 1 1/2 fresh avocados in half and remove the seeds. Place them flesh side down onto the hot cast iron pan. Allow them to roast until they have a light char, approximately 2 to 3 minutes.

As the corn and avocado cool, prepare the other ingredients. Dice 1/3 cup of red onion, 1 1/2 cups of Roma tomatoes, and mince 1/3 cup of cilantro and 3/4 of a jalapeño.

Using a sharp knife, carefully cut the kernels off the cooled corn cobs. Then, scoop out the roasted avocado flesh and dice it into small pieces.

In a large mixing bowl, combine the diced corn, diced avocado, diced red onion, diced tomatoes, minced cilantro, minced jalapeño, 1/3 cup of lime juice, 3/4 teaspoon of freshly ground black pepper, and 2 teaspoons of salt.

Give the mixture a gentle stir to evenly distribute the ingredients. Taste and adjust the seasoning as needed, adding more salt or pepper to suit your taste preferences. Drizzle some olive oil adds richness and a silky texture.

Cover the bowl with plastic wrap and refrigerate the corn pico until you're ready to serve. This allows the flavors to meld together. Serve with tortilla chips or as a topping for tacos, salads, or grilled meats. Enjoy your homemade roasted corn pico with avocado!