"A great summer salad to go with any grilled or BBQ foods. I only make this in the summer when the fresh sweet corn and tomatoes are at their best. This is best eaten on the day it's made, but I've never had leftovers to worry about."
Place bare ears of corn onto a medium flame grill, turning occasionally cook until a little black charring occurs. Remove from flame & let cool off to the side. While corn is cooling prep other ingredients except avocado & place in a bowl. When corn is cooled, cut kernels from cob and add to bowl. Stir gently to blend. Prepare dressing by whisking all ingredients together. Adjust seasonings to taste. Gently mix dressing into salad. Salad can be prepared a few hours in advance up to this point and refrigerated, if desired.
Right before serving, cut avocado & gently fold into salad. Adjust to taste, you may want an extra drop or 2 of lime juice or a pinch of kosher salt to 'garnish' each serving. Enjoy!