• Shuck 3-4 cobs of fresh sweet corn.
• Bring a large pot of water to a boil. Add the sweet corn, cover, reduce heat to medium and boil for 5 minutes or until corn is tender. Drain and let the corn cool. Once it has cooled cut kernels off with a knife. Set corn aside. Alternately, prepare 1 bag of frozen sweet corn.
• Dice 1 large bell pepper.
• Drain and rinse 2 15 oz. cans of black beans.
• Cut 1-2 avocados in half. Dice the avocados into small pieces.

For the dressing:

• Add ¾ cup full fat sour cream, 3 Tbsp. lime juice, 2 cloves garlic, ½ tsp. honey (or sugar), ½ tsp. cumin, 1 heaping cup of cilantro, and ¼ tsp. of kosher salt to a food processor. Pulse until completely combined. Adjust ingredients to taste.
• Add the black beans, corn, pepper, and avocado to a large serving bowl.
• Drizzle as much or as little of the dressing over the salad as you like. Toss to completely coat the vegetables in the dressing. Add more salt if necessary.
• Garnish with an extra squeeze of lemon and cilantro (optional).