Prepare the grill for direct cooking over medium heat (350° to 450°F).
Prepare the grill for cooking over medium heat (400°F).
Lightly brush the corn with oil. Grill the corn over direct medium heat, with the lid closed, until browned in spots and crisp-tender, 8 to 10 minutes, turning occasionally. Transfer the corn to a cutting board and cool to room temperature.
Lightly brush the corn with oil. Grill the corn over medium heat, with the lid closed, until browned in spots and crisp-tender, 8 to 10 minutes, turning occasionally. Transfer the corn to a cutting board and cool to room temperature.
Lay the ear of the corn flat on the cutting board and, using a sharp knife, slice along the length to remove the kernels, rotating the ear after each cut until all the kernels are removed. Combine the corn, poblano pepper, tomatoes, scallions, and parsley in a bowl.
In a small bowl whisk 1 tablespoon olive oil, the lime juice, mustard, hot sauce, cumin, salt, and pepper. Pour over the corn and stir to combine. Refrigerate while you prepare the salmon.
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
Prepare the grill for cooking over medium-high heat (450°F).
In a small bowl whisk all of the glaze ingredients.
Season the salmon steaks on both sides with the salt and black pepper. Arrange the salmon on the grill over direct medium-high heat, and lightly brush with the glaze. Grill the salmon, with the lid closed, until you can lift the steaks off the cooking grates without sticking, 8 to 10 minutes, basting once or twice. Turn the steaks over, brush with the glaze, and continue cooking until an instant read thermometer inserted in the thickest part of the salmon registers 125° to 130°F (or your preferred doneness), 2 to 4 minutes more for medium-rare, depending on the thickness.
Season the salmon steaks on both sides with the salt and black pepper. Arrange the salmon on the grill over medium-high heat, and lightly brush with the glaze. Grill the salmon, with the lid closed, until you can lift the steaks off the cooking grates without sticking, 8 to 10 minutes, basting once or twice. Turn the steaks over, brush with the glaze, and continue cooking until the thickest part of the salmon registers 125° to 130°F (or your preferred doneness), 2 to 4 minutes more for medium-rare, depending on the thickness.
