1 ½poundsof grape or cherry tomatoes,halved or quartered (depending on size)
Combine all of the dressing ingredients in a blender and blend until dressing is smooth. Add salt (up to 2 teaspoons) to taste and pulse until combined. Refrigerate until ready to use.
Preheat grill to medium heat. Coat corn with olive oil and grill to desired degree of doneness. Allow corn to cool and cut kernels from cobs.
Combine corn, tomatoes, mozzarella and avocado in a large bowl. Drizzle with enough dressing to coat (you may have extra) and gently stir to combine. Serve immediately or refrigerate for up to 8 hours.
Leftovers will keep for up to a day. After that, the salad flavors are not the same.
I prefer to serve my salad at room temperature, but it's just as good when chilled.
Short on time? Make the salad dressing and grill the corn up to two days before serving. Really, really short on time? Grab a bag of frozen roasted corn at the grocery store to use instead of the grilled corn.
You can use any type of tomato you want (grape, cherry, beefsteak, etc). Just make sure you remove most of the seeds from larger tomatoes before adding to the salad. If you don't, your salad may be runny from the excess tomato juices.