Grilled Chicken Tacos with Blackbeans and Corn

We eat some form of grilled taco quite often. I also make a "sandwich" version filled with turkey or ham, swiss cheese, fresh spinach, and sliced tomatoes, but this Southwestern version was really delicious too. I filled these with roasted corn, black beans, shredded chicken and salsa, and monterrey jack cheese.
Roasted corn filling:
2 ears fresh corn
1 tablespoon butter, melted
1 teaspoon ground cumin
1/2 teaspoon chili powder
Clean the corn by removing the husks and all the little hairs. Brush a mixture of melted butter, cumin, and chili powder all over the corn and cook on a hot skillet, covered with a lid, turning the corn occasionally so that all sides get smokey and toasty. Remove from heat, let cool, and then slice kernals away from the cob with a knife.

Black bean filling:
1 can black beanns
1 tablespoon ground cumin
salt and pepper
Combine black beans and cumin in a sauce pan and season with salt and pepper. Cook over medium-high heat until heated through.

Salsa chicken filling:
1 tablespoon olive oil
1/2 yellow onion, chopped
1 1/2 cups cooked chicken, shredded
1/2 cup chunky salsa
Heat olive oil in sauce pan and add the onion, stirring occasionally. Cook for about 10 minutes, until translucent. Add the shredded chicken and salsa and cook over medium heat until heated through.

Shredded cheese filling:
I used about 3/4 cup of Monterrey Jack, but cheddar would have been delicious, too...or both!

Assemble the tacos:
Heat both sides of a flour tortilla on a clean, hot skillet for a few seconds - just long enough to soften the tortilla. Remove from heat and add the fillings to one half of the tortilla. Add just enough filling that the taco can be neatly folded over.

Grill the tacos:

Place the folded and stuffed taco back on the hot skillet and cook both sides until golden brown and toasty.