Grilled Corn, Avocado, and Tomato Salad

Ingredients:

2 ears fresh corn, husk and silk removed
Juice of 1 lime
3 tbsp vegetable oil
1 tbsp honey
1/2 tsp salt
1/2 tsp fresh ground pepper
2 cloves garlic, finely minced
1/4 tsp cayenne pepper
1 pint grape tomatoes, cut into halves
1 ripe Hass avocado, roughly chopped
1/4 cup fresh chopped cilantro


Grill corn over medium heat for 10 to 15 minutes, turning as necessary.  The corn should have some brown spots and be tender but not mushy.  

Cut the corn off the cob, and scrape the cob with the back of your knife to get the juices.  

Set aside and let cool.

In a large bowl, whisk together the lime juice, oil, honey, salt, pepper, garlic, and cayenne. 

Add the grilled corn, tomatoes, and cilantro, and mix well so that everything is coated with the dressing, 

Gently mix in the avocado, being careful not to mash it as you mix.  

Refrigerate for at least 1 hour before serving.