Grill or toast the corn, turning occasionally, until blackened spots appear and starting to pop. Don't over cook (Corn should still have a bite texture)!
Let them cool, lay each corn cob on it's side and cut off one side of kernels. Keep rotating and cutting until all the kernels are off.
Transfer kernels to a large bowl and add tomato, onion, jalapeno, garlic, lime juice, cumin powder, salt and oil.
Toss until well mixed and garnish with cilantro finally.
Serve it as an appetizer or salad or on top of crostini.
Notes
You may add cucumber, basil, avocado, bell peppers or feta cheese.