1 ½ lb swordfish steaks (4 steaks)

2 whole ears of corn roasted with husk on and then kernels removed from cob

2 whole tomatoes peeled, seeded and diced

1 whole Garlic clove, minced

1 whole jalapeno pepper diced

½ whole small red onion diced

½ whole small red bell pepper diced

1 teaspoon ground cumin

1 tsp chili powder

1 tsp cayenne pepper

1 tsp minced fresh cilantro

1 tbsp fresh lime juice

1 tbsp Champagne vinegar

1 pinch salt

1 pinch black pepper