1 ear of corn 2 salmon filets, bones removed and each cut in half 2 teaspoons chili powder Salt and fresh ground pepper 2 scallions, chopped 8 Tablespoons unsalted butter
For salsa: 1/2 small white or red onion or 8 slender scallions finely chopped, rinsed, and drained 2 Tablespoons fresh lime juice 2 large ripe tomatoes, seeded, if desired, and finely diced 1/4-1/2 cup chopped fresh cilantro (leaves and tender stems) 1-2 jalapeño peppers, seeded and minced 1 medium garlic clove, minced 1 Tablespoon balsamic vinegar 1/4 teaspoon salt, or to taste
For salsa: Combine all salsa ingredients and mix to blend.
Light a grill. Husk the corn, reserving the husks. Rub the corn with olive oil and grill over a hot fire, turning frequently until browned in spots all over; remove from grill. When cool enough to handle, cut kernels from cob. Overlap the corn husks so that you will have enough to completely wrap around the salmon. You will need 4 husk packets. Season the salmon with salt, pepper and chili powder. Place a filet in the center of each husk packet. Top each filet with 2 Tablespoons of butter and one fourth of the corn kernels. Finish with an equal amount of scallions on top of each packet. Fold over the sides and then the top and bottom of each packet and tie together in 2 or 3 places with a strip of corn husk, then tie in a knot. The fish does not need to be fully enclosed, but as close as you can get. Place the packages to the side of the coals or fire and cover grill. Cook for about 8-10 minutes or until the husks are charred and the salmon is cooked through. The packages will open up somewhat as they cook. Place packages directly on serving plates and serve with salsa.