4 cups corn kernels can be fresh, canned or thawed from frozen
1 cup cherry tomatoes halved
1/4 cup red onion finely diced
1 jalapeno remove seeds and ribs, then mince finely
1 avocado chopped
For the dressing:
1/3 cup olive oil
1/4 cup lime juice
1 tablespoon honey
1 teaspoon chili powder
1 teaspoon cumin
salt and pepper to taste
1/3 cup cilantro leaves chopped, plus more for garnish if desired
Place the corn kernels, cherry tomatoes, red onion, jalapeno and avocado in a large bowl. In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin, salt, pepper and cilantro. Pour the dressing over the corn mixture and toss gently to coat. Serve immediately, garnished with additional cilantro if desired.