Grilled Corn, Avocado, and Tomato Salad with Honey Lime dressing

Husk the corn and grill for about 10 minutes or until done. The corn should have some grill marks. Cut the corn off the cob, scrape the cob with the back of the knife to get the juices. Set aside to let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro.

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the tomatoes, avocado, cilantro, and grilled corn. Add the dressing and mix gently so evenly coated. Let salad sit for 10-15 minutes to let flavors mingle.