Grilled Corn & Avocado Salad with Agave Lime Dressing

1. Remove husks and silk from ears of corn.
2. 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.
3. Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) and cook until ears are evenly cooked. The corn will be speckled with charred spots and should appear slightly crispy. Remove from grill.
4. Combine the ingredients for the agave lime dressing in a jar with a lid, shake to mix fully.
5. Once the corn has cooled, cut the corn kernels off the cobs using a sharp knife. Place in large bowl and mix with the rest of the ingredients.
6. Pour in desired amount of dressing and toss to combine. Top with more cilantro and feta cheese