Corn, Tomato, & Avocado Salad

INGREDIENTS

For the dressing:

1/3 cup

fresh-squeezed lime juice, plus additional lime juice for coating avocado

3 tbsp

extra-virgin olive oil

2 tbsp

white wine vinegar

2 cloves

garlic, finely minced

1 1/2 tsp

salt

Freshly ground black pepper

For the salad:

ears fresh corn, roasted, shucked, & kernels sliced from cobs (about 3 1/4 cups kernels)

1 pint

grape tomatoes, halved

fresh jalapeños, seeds & membranes removed and finely diced

4 oz

cotija cheese, crumbled

1/2 cup

chopped fresh cilantro

large, ripe avocados, diced & tossed in fresh lime juice