Avocado Corn Salad

Heat a large pot of salted water to boil, then add in the ears of corn and boil for 4-5 minutes or until bright yellow and cooked through.
Drain and set the corn aside to until cool enough to handle.
Add the olive oil, lime juice, apple cider vinegar, dijon mustard, honey, garlic, salt and pepper to a mixing bowl or salad dressing shaker.
Whisk or shake until the dressing is well blended and emulsified, then set it aside.
Cut the corn off the cobs into a large mixing bowl. The easiest way to do this is to place a small bowl inside the large mixing bowl and invert it, then stand the cob up on the smaller bowl and using a sharp knife, slice the kernels off the cob in a downward motion.
Slice the tomatoes in half and the cucumbers in quarters.
Add the tomatoes, cucumbers, red onion, sliced avocado and chopped cilantro in the bowl with the corn.
Pour the dressing over the top. Gently toss to combine, making sure you don’t smash the avocado, and the dressing is coating all the vegetables.
Serve at room temperature or cold, whichever you prefer.