Grilled Corn and Tomatoes 

1. Begin by heating the grill to medium-high heat. 
2. Brush the corn and tomatoes with oil, and season with salt to taste.
3. Individually wrap each corn on the cob in aluminum foil. 
4. Place tomatoes in the center of an 18×12 sheet of foil. Bring the two long sides of the foil together and seal with a double fold. Fold remaining edges together to completely enclose tomatoes. 
5. Place the corn and tomatoes on the grill. Close the cover.
6. Grill tomatoes for 10 to 15 minutes, or until soft. 
7. Grill corn for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. 
8. Remove the kernels from the cob (*see notes below.) 
9. Set corn kernels and tomatoes on paper towels to drain excess liquid and cool. 

Corn Tomato Avocado Salad

1. Toss the arugula and lettuce (if using) together to combine. 
2. Add in red onion, corn, tomatoes, and avocado cubes. Toss to combine. 
3. Sprinkle with walnuts, and drizzle with dressing (see below). 
4. Serve, and enjoy immediately! 

Honey Lime Dressing

1. Place all ingredients in a high-speed blender, and process until smooth and creamy.
2. Cover and refrigerate until serving time **see notes