Grilled Salmon Summer Tacos - California Ripe Olives

Ingredients

• 2 medium cobs of corn, husked
• 1 cup California Black Ripe Olives, sliced
• 1 bunch green onions, chopped 1/4-inch
• 1 teaspoon ground cumin
• 1 1/2 pounds boneless, skinless salmon fillets, cut into 1 1/2-inch thick strips
• 1 tablespoon olive oil
• 8 small flour tortillas, grilled