Remove husks and silk from ears of corn.
Place large pot of water on the stove and bring to a boil. Carefully place the ears of corn in the water and allow to boil for 10 minutes.
Next, put ears of corn over heat on medium-hot grill.
Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) and cook until ears are uniformly cooked (usually 10 to 12 minutes). The corn will be speckled with charred spots and should appear slightly crispy. Remove from grill and allow corn to cool.
Meanwhile, combine the ingredients for the honey lime dressing in a small bowl.
Once the corn has cooled, cut the corn kernels off the cobs using a sharp knife. Place in large bowl and mix in the chopped tomatoes, feta, cilantro and avocado.
Pour in desired amount of dressing (I used half) and toss to combine. Serve salad warm, cold or at room temperature.