When the salmon and corn are done, remove from the grill and let rest for 10 minutes.
First, warm the tortillas. You can do this 2 ways:
-- For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.
-- For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
Using a fork, flake the salmon into large pieces. With a sharp knife, carefully remove the corn kernels from the husks.
Fill the tortillas with the salmon and slaw. Top with a drizzle of the jalapeño tartar sauce, the corn, avocado, cilantro and a squeeze of lime. Enjoy!