Corn Avocado Salad with Honey Lime Vinaigrette

Boil a pot of water and add the ears of corn. Turn off heat after it boils, cover and cook for 4 minutes.

Drain pot of water and run cold water over corn. Cut off corn kernels and add to a bowl with diced red bell pepper and halved grape tomatoes.

Halve the avocados and score each half into small pieces. Spoon out the chunks and add to the salad. Gently mix.

In a separate bowl mix the oil, honey and lime together to make a vinaigrette. Add salt and pepper to taste.

Julienne basil leaves and toss in with salad. Add dressing to taste and let salad sit in refrigerator for at least 30 minutes so flavors blend together.

Note: You could also use cilantro or green onions instead of basil.