Preheat grill over medium-high heat.
Rub the husked corn with canola oil, season with sat and pepper. Grill until golden brown on all sides. Remove kernels from cob and put in a large bowl. Cut avocados in large cubes and add to corn. Cut tomatoes in half and add to corn. Finely chop serrano chili and onion and add to corn. Zest lime and juice into salad. Rough chop cilantro, add to salad. Add olive oil. Mix to combined, season to taste.
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Recipe courtesy Da Bus
Recipe courtesy of Rachael Ray