Corn Avocado and Cherry Tomato Salad with Honey Lime Dressing

For the dressing: juice of 1 lime , 3 tbsp vegetable oil , 1 tbsp honey , salt and fresh cracked pepper, to taste , 1 clove garlic, minced

Step 1: 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 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 parsley.

Step 2: For the dressing:
Add all the dressing ingredients – lime juice, vegetable oil, honey, sald pepper garlic minced and some cayenne pepper in a small bowl and whisk to combine. Set aside.

Step 3: Combine the sliced tomatoes, avocado, parsley and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.