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. Let cool slightly before cutting the corn off the cob. Add tomatoes, avocado, and cilantro.
To make the dressing, whisk together the lime juice, olive oil, honey, garlic, and salt and pepper. Pour over the corn mixture and gently toss to combine. Refrigerate for at least 10 – 15 minutes before