GRILLED SALMON WITH CHERRY TOMATO, CHARRED CORN AND BASIL RELISH

My husband showed me this recipe in the latest Air Miles magazine. I used trout instead of salmon and I boiled the corn instead of grilling. We had a light, very tasty supper. Definitely I will make it again; maybe I will try with other type of fish.    

4 ears shucked corn
olive oil cooking spray
1/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 pint cherry tomatoes, halved
2 tbsp extra-virgin olive oil
2 tbsp balsamic vinegar
3 tbsp thinly sliced fresh basil, plus whole basil springs for garnish (optional)
4 (4 ounce) salmon filletssalt and 1/4 teaspoon

1.  Prepare grill
2. Soak corn in a large bowl of cold water for 20 minutes. Remove and pat dry. Coat corn on all sides with cooking spray, and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill about 15 minutes or until charred on all sides. Remove cobs from grill, and cool slightly. Slice the kernels from the cob and transfer to a medium bowl. Add tomatoes, olive oil, vinegar and sliced basil, season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Let the relish sit at room temperature for 15 minutes before serving.
3. Meanwhile, lightly coat both sides of salmon fillets with cooking spray; season with remaining 1/4 teaspoon teaspoon salt and 1/4 teaspoon pepper. Place fillets skin side down, and grill 3-4 minutes or until golden brown. Flip fillets and grill for 3 more minutes. Fish should feel slightly firm in the centre and will register 145F on an instant read thermometer. Place salmon onto each of 4 plates, and spoon relish over, then finish with basil springs if desired.