3 ears of corn, husked 1 avocado, diced 1/4 bunch of cilantro, chopped 200g red grape tomatoes, halved 200g yellow grape tomatoes, halved 2 red onions, finely chopped 4 tablespoons olive oil 2 teaspoons lemon juice 1 tablespoon Dijon mustard 1 tablespoon maple syrup Salt and pepper to taste Preheat grill to medium-high heat. Place ears of corn directly on grill grates. Grill corn, turning occasionally, until charred in spots and tender, about 10-12 minutes.Remove corn from grill and let cool slightly. Once cool enough to handle, cut the kernels off the cob using sharp knife and transfer to large mixing bowl.Add diced avocado, chopped cilantro, halved grape tomatoes and onions to bowl with grilled corn.In small bowl, whisk together olive oil, lemon juice, Dijon mustard and maple syrup until