Drizzle both sides of the halibut with olive oil, sprinkle with salt and pepper. Grill on medium high heat for 5 minutes per side (I used a grill pan). Meanwhile, grill the corn until the kernels blacken a bit (about 1-2 minutes a side). In a small bowl, combine the jalapeno (I only use a pinch, but more if you like a lot of heat), red onion, and lime juice. Slice the kernels off of the corncob and add them to the bowl with a big pinch of salt and pepper. Add the cilantro and stir to combine. Taste to see if it needs more seasoning or spice. Heat the tortillas on the grill so they're warm and pliable. Flake the halibut using a fork (or your hands) and build the tacos: Add a heap of fish in the middle of the tortilla, drizzle with crema, top with the corn salsa and a little lettuce, finish with a sprinkle of cheese.
Photo: Via The Kitchy Kitchen