Grilled Corn, Avocado and Tomato Salad

1 pint cherry tomatoes

1 ripe avocado

2 ears of fresh sweet corn

2 Tbsp fresh cilantro, chopped

Remove husks from corn and grill over medium heat for 10 minutes.  The corn should have some brown spots and be tender and not mushy.  Cut the corn off the cob and then scrape the cob with the back of your knife to get the juices.  Set aside and let cool.  

Slice the tomatoes in half.  

Dice the avocado and chop the cilantro.

Dressing

Juice of 1 lime

3 Tbsp vegetable oil

1 Tbsp honey

Sea salt and fresh cracked pepper to taste

1 garlic clove, minced

Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine.  Set aside.  

Combine the sliced tomatoes, avocado, cilantro and grilled corn.  Mix gently so everything is evenly mixed.  Be careful not to mash the avocados.  Top with the dressing and let it sit 10 - 15 minutes to let the flavors mingle.