Preheat grill on medium high heat.
Grill corn over medium high heat for 15-20 minutes turning every five minutes until tender and nice grill marks appear.
Let cool and cut kernels off of corn into bowl.
Add cherry tomatoes, lemon juice and zest, tarragon, and olive oil. Season with salt and pepper to taste.
Brush cod with olive oil and season with lemon pepper seasoning.
Grill fish for approx. 4-5 minutes a side until grilled and cooked through.
Mix mayonnaise with honey, lime juice, and mustard. Stir until well combined.
To assemble brush top and bottom bun with honey Dijon mayo, place grilled cod on bottom bun and top with a large spoonful of tomato salad. Place top bun on top.
Serve with Cal & Gary’s Southwest salad