Shuck the corn, brush with 1 part Calabrian Chile Olive Oil and 1 part Mexican Lime Olive Oil, roast on grill for about 8 minutes total, rotating every couple minutes.
Once roasted, pull off grill and allow to cool for 10 minutes. Use a sharp knife to cut off the corn kernels from all sides. Put them in a mixing bowl.
Add the zest and juice of the lime, Mexican Lime Olive Oil, Calabrian Chile Olive Oil, green onion, jicama, serrano, avocado, tomato and stir to coat. Add the cilantro and sea salt and give it another stir.
Let it sit for at least 30 minutes before eating for the flavors to incorporate. Taste for salt. Keep in a covered container in the fridge, the flavors will become m
