Summer Corn Salad with Feta and Avocado

Instructions:

1. Cut the kernels off the corn cobs using a sharp knife, holding the cob upright in a bowl to avoid spills. Dice the red onion and halve the cherry tomatoes into uniform pieces.
2. Place the corn kernels in a hot pan over medium-high heat and cook for about 5 minutes, stirring occasionally, until lightly charred.
3. Combine the olive oil, lime juice, honey, salt, and pepper in a jar. Shake vigorously for 30 seconds until the mixture transforms into a thickened, glossy emulsion.
4. Add the charred corn, tomatoes, and onion to a large bowl. Pour the dressing over the vegetables and toss gently.
5. Fold in the cubed avocado and crumbled feta using a light touch to keep the avocado intact and feta from smearing. Garnish with fresh cilantro and lime zest.