Prepare the Corn: Remove husks and silk from fresh ears of corn. Boil for three minutes or grill for a charred flavor. Strip the kernels into a large mixing bowl.

Dice the Vegetables: Dice avocados into uniform cubes, halve cherry tomatoes, and finely dice red onion. Add to the bowl with corn.

Chop the Herbs: Roughly chop fresh cilantro and add to the bowl.

Whisk the Dressing: Combine lime juice, olive oil, honey, minced garlic, cumin, salt, and pepper in a small jar or bowl. Shake or whisk until emulsified.

Combine: Pour dressing over the vegetables and gently fold together without mashing the avocado.

Chill and Serve: Let sit for at least ten minutes before serving or chill for later.