Preheat the grill to medium-high heat. Place the husked corn directly on the grill and cook for about 10 minutes, turning occasionally, until charred and tender.

Once the corn is grilled, let it cool slightly, then cut the kernels off the cob.

In a large mixing bowl, combine the grilled corn, diced avocados, cherry tomatoes, red onion, and cilantro.

In a small bowl, whisk together the olive oil, lime juice, honey, salt, and black pepper.

Pour the dressing over the salad and gently toss to combine. Serve immediately.