Pour white balsamic vinegar and honey into a small saucepan, whisking to combine. Cook over medium-low heat, stirring occasionally, about 20 minutes until balsamic mixture has been reduced by half. Set aside to cool. (Dressing will thicken slightly as it cools)

 Wrap each ear of corn in a damp paper towel. Place wrapped corn in the microwave and cook on high for 4 minutes per ear. With a kitchen towel or oven mitt, carefully remove cooked corn from microwave, unwrap paper towel, and place on a cutting board. Hold ear with oven mitt to steady and cut off about ¼ inch of the cob from the stalk end. With your hands, carefully push opposite end of corn to remove cob from its husk and silk. Lay cob horizontally on cutting board and cut kernels from all sides of the cob. Repeat with remaining cobs.

 In a large bowl, combine corn kernels, cubed avocado, chopped onion and halved cherry tomatoes. Stir to combine. Season with salt and pepper to taste.