Bring a pot of water to a boil. Add corn and cook for about 5 minutes. Set aside to cool.

Cut cherry tomatoes in half. If mozzarella is not already, roughly chop.

Once corn has cooled, cut corn off the cob.

Dice avocado and squeeze lime juice on top to prevent browning. Add tomatoes, mozzarella, corn and avocado to a large bowl.

Thinly slice basil and add to the bowl.

To make dressing, whisk all ingredients together until combined. Pour dressing over salad and toss until mixed.