Corn and Avocado Salad

Corn Salad made with all kinds of fresh goodness. So delicious and tasty For the peppers I like the smallest ones they are sweet, I get a bag of mixed colors too. so versatile you can change out this recipe with veggies you like most or have in the fridge.

what you need:
Ingredients
Kosher Salt
4 ears of corn, shucked or (2 cans of corn drained works)
2-2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced
Juice of 1 lemon
1 tsp honey
1 pint grape tomatoes, sliced in half lengthwise
1 red bell pepper and 1 yellow, seeded and 1/2-inch diced
1 cup chopped red onion
1/4 cup seeded and minced jalapeno peppers, seeded
1 lime, zested
1/2 cup freshly squeezed lime juice
1/4 cup good olive oil
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1/2 teaspoon ground cayenne pepper(optional)

Directions
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl.

Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, peppers, onion, jalapeno peppers and lime zest to the bowl.

Whisk the lime juice, olive oil, honey, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.