Grilled Corn Salad With Avocado, Queso Fresco, And Lime Vinaigrette

• 6 ears of corn
• 1 firm/ripe avocado
• 1/4 cup cilantro leaves
• 1/2 cup queso fresco
• 1 lime. juiced
• 1 teaspoon honey
• 1/2 cup olive oil
• salt and pepper

1. Grill the ears of corn until nicely charred. Once the corn has cooled slightly remove the kernels from the cob and set aside.
2. Prepare the vinaigrette. In a small bowl whisk together the lime juice, honey and olive oil. Add salt and pepper to taste.
3. Cut the avocado into wedges. Drizzle with a small amount of the prepared vinaigrette. Set aside.
4. Assemble the salad. Put the grilled corn on a platter. Nestle the avocado in and around the corn. Drizzle with lime vinaigrette. Sprinkle the queso fresco and cilantro on top. Finish with a good pinch of salt.

corn, avocado, cilantro, queso fresco, lime, honey, olive oil, salt

Taken from food52.com/recipes/13620-grilled-corn-salad-with-avocado-queso-fresco-and-lime-vinaigrette (may not work)