Use a sharp knife to remove the corn kernels from the cob. (This is not hard. Just hold the cob vertically and carefully cut straight down.)
Heat 1 tbsp olive oil in a cast iron skillet. When hot, add the corn and sauté for 8-10 minutes until the corn is tender and well browned. Transfer the cooked corn to a large mixing bowl and let cool to room temperature.
Slice the cherry tomatoes lengthwise and add them to the corn along with the minced shallot and chopped basil.
In a small bowl combine the lemon juice, 1 tbsp olive oil and minced garlic. Pour the dressing over your salsa ingredients and gently toss. Refrigerate your salsa for at least 30 minutes to allow the flavors to combine.
While your salsa is cooling, prepare your halibut filets. I like to remove the skin from my filets using a sharp knife, but you could also ask your fish monger to do this. Or leave the skin on, whatever floats your boat.
Rub each filet with ½ tbsp olive oil and season both sides well with salt and white pepper. (I use white pepper because black pepper has a tendency to burn. You can always season your halibut with fresh ground pepper after cooking.)
Heat your grill or grill pan (yes, you can also use a regular pan) over medium heat. If you’re using an outdoor grill, make sure that it’s oiled. When hot, add your filets and cook for approximately 4 minutes on each side or until opaque throughout. Do not move your filets until it is time to flip them! They are very delicate, dudes.
Serve your grilled halibut topped with cherry tomato and corn salsa. Dive in, dudes. You’re such a catch.