Preheat your grill or grill pan over medium high heat. Add the corn cob and grill on all sides until slightly charred, about 5-6 minutes. Remove from heat and let cool slightly before cutting the kernels from the cob. Set aside.
In a small bowl, mix together the mashed avocado, 2 tablespoons of the cilantro and the lime juice. Set aside.
Assemble your salads by layering baby arugula on a large serving platter. On top, add the sliced avocado, jalapeno, tomatoes, red onion and corn. Dollop the mashed avocado on top and sprinkle with the remaining cilantro.
Serve with Blue Diamond's Flax Seed Artisan Nut Thins and Multi-Seed Artisan Nut Thins for dipping into the mashed avocado.