Clean and rinse corn.

Drizzle with olive oil and sprinkle with BBQ spice blend.

BBQ corn over med heat for approx 15 minutes or until corn becomes tender and you get a few grill marks.

Let corn cool and cut from cobs.

While corn is BBQ'ing, add cherry tomatoes (cut in half), avocados (peeled and cubed), and chopped cilantro to med bowl. Squeeze juice of one lime over veggies. This prevents avocado from browning. Set aside.

Make dressing: combine lime juice, oil, honey, garlic, salt, pepper, and cayenne in small bowl (I use a glass measuring cup). Whisk thoroughly until well mixed.

Add corn to bowl (that contains tomatoes, avocados, etc). Top with dressing and mix gently. Taste and adjust seasoning as needed. Refrigerate.