Preheat your grill to medium-high heat, around 400°F (200°C). Gather your ingredients while the grill heats.

Shuck the corn, rinse it under cold water, and dry. Brush generously with olive oil.

Grill the corn for about 10-12 minutes, turning every 2-3 minutes until charred and tender.

Let the grilled corn cool for a few minutes, then slice off the kernels and place in a mixing bowl.

Add halved grape or cherry tomatoes, chopped romaine, sliced red onion, and diced avocado to the corn.

In a food processor, combine olive oil, red wine vinegar, lime juice, honey, minced garlic, salt, and pepper. Blend until smooth.

Toss the salad mixture with half the dressing, then drizzle in remaining dressing to taste.

Garnish with crumbled queso fresco and cilantro before serving. Refrigerate briefly for best flavor.