Cook the corn. Bring a large saucepan of salted water to a boil. Add the ears of corn and cook until just tender, about 3 minutes (depending on how fresh they are). Remove and run under cold water until cool enough to handle.

Make the salsa. Run a knife down each ear to remove the kernels. Combine corn kernels with remaining salsa ingredients in a medium bowl. Taste and add more lime juice or salt as needed. Cover and refrigerate until ready to use.

Heat grill. Prepare a charcoal or gas grill to medium-high heat.

Season fish. Rinse fish and pat dry. Cut fish into 4 fillets. Combine spices in a small bowl then sprinkle over both sides of the fish, using all the spice mixture.

Warm tortillas. Warm tortillas and keep covered while you cook the fish.

Grill fish. When grill is ready drizzle fish with oil then oil the grates of the grill. Cook fish until lightly charred and opaque, about 4 minutes per side.

Enjoy! Serve immediately with warm tortillas and salsa.