Pork Tenderloin Wraps with Grilled Corn Salsa

Cut kernels from cobs; discard cobs. Chop pork, and cook in a small skillet over medium-high heat, stirring occasionally, 5 minutes or until thoroughly heated. Remove pork from skillet. Add corn kernels to skillet, and cook, stirring often, 2 minutes. Stir together corn, salsa, and 1/4 cup cilantro in a bowl. Warm tortillas according to package directions. Spoon pork and salsa mixture into tortillas; sprinkle with remaining 1/4 cup cilantro, and roll up. Serve with lime wedges.