Heat the grill to 425 degrees Once it comes to temperature, place the husked corn directly on the grill and cook for 6 minutes.
Rotate each cob a quarter of a turn and cook another 6 minutes. Keep rotating until all sides of the corn have been face down on the grill (this will be a total of 24 minutes).
Once the corn is done cooking (kernels should be hot and tender and getting slightly charred), take the corn off the grill and set aside to cool.
As corn is cooling, half the cherry tomatoes with a sharp knife and cutting board and place them in a large bowl.
Peel and cut the avocado into small chunks with the knife and cutting board and place in the bowl with the tomato.
Next cut the corn kernels away from the cob. Hold the cob on one end vertically on the cutting board, then starting at the top where the kernels meet the cob, slowly glide a large knife down to cut the kernels away. You may need to saw back and forth slightly to help the knife cut the kernels, depending on how sharp your knife is.
Rotate the corn cob and continue cutting kernels away until there are none remaining. Place the kernels in the bowl with the tomato and avocado. Cut all 5 corn cobs this way, discarding the cobs afterward.
Chop the basil and place in the bowl, then squeeze the juice out of the lime using a juice or your hands and add it and the kosher salt to the bowl. Stir with a large spoon to combine and serve!