Cut potatoes in half or quarters (dependent on size of potatoes) and place in a medium saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and cook until fork tender. Drain the water and place potatoes in a bowl.

Cook corn. **Cooking options**: You can cook on the grill for 8-10 minutes. You can place corn in a microwave safe dish, add a little water, cover with plastic wrap and cook for 6 minutes. Or you can cook the corn under the broiler turning a couple times for 8-10 minutes.

Once the corn is cool enough to handle cut the kernels from the cob. Add to potatoes along with the avocado, scallions, radishes, and cilantro.

In a small bowl combine lime juice, garlic, and olive oil. Pour over salad and toss to combine. Add desired amount of salt and pepper. Refrigerate until ready to serve.