Juice from 3 limes
½ teaspoon of salt
¼ teaspoon cayenne pepper
2 tablespoon olive oil
½ tablespoon honey
3 cloves garlic, minced
4 ears of corn, outer husk leaves removed and tassels trimmed
1 bunch cilantro, chopped
1 pint cherry tomatoes, quartered
1 small avocado, diced
1 head of romaine or red leaf lettuce, washed, dried, and chopped
1 package South West Sunshine Burgers, heated per package instructions and crumbled
Salt and pepper to taste
Grill the corn on medium heat with the husk on for approximately 15 minutes or until the corn is cooked. Remove the corn from the grill and set aside to cool.
While the corn is cooling, whisk all of the dressing ingredients in a small bowl and set aside.
When the corn is cool to the touch and easy to handle, remove the husk and carefully cut the corn kernels off the cob. Combine the corn kernels, tomato, cilantro, avocado, and lettuce in a large bowl.
Top the salad with the Sunshine Burger crumbles and the dressing. Sprinkle with salt and pepper to taste.