Grilled fish is topped with charred corn & jalapeño salsa, quick pickled onions, a drizzle of lime crema & tucked into a soft flour tortilla for a lite summer dinner.
Let cool and cut kernels from the cob and mince the jalapeños. Combine corn kernels, minced jalapeños, diced tomato, lime juice, lime zest, cilantro, chives, olive oil, salt and pepper in a bowl.
Place the onions in a medium non-reactive bowl. Combine vinegar, sugar, water and salt in a small saucepan. Bring to a boil and stir to dissolve the sugar and salt. Pour over onions.