Grilled Chicken with Tomato Salsa and Corn with Chili Lime Butter

• 6 whole Chicken Breasts
• 1 envelope (1 Oz. Packet) Taco Seasoning
• 4 Tablespoons Olive Oil
• 6 Tablespoons Shredded Colby-jack Cheese
• 2 whole Medium Sized Tomatoes
• 1 clove Garlic, Minced
• 4 ounces, weight Can Chopped Green Chiles
• 1 Tablespoon Olive Oil
• 2 pinches Salt And Pepper, Or To Taste
• 6 ears Corn On The Cob
• 1 stick Butter, Softened
• 1 whole Lime, Juice And Zest
• 2 teaspoons Chili Powder

1. For the chicken:
2. Trim fat from chicken and place in a 13x9 lined with aluminum foil.
3. Sprinkle the taco seasoning evenly over the chicken, then drizzle olive oil on top.
4. Use your hands to mix it all together until a paste forms over the chicken.
5. Grill chicken for about 7-8 minutes on each side.
6. When chicken is almost done, sprinkle with shredded cheese and cook for a few more minutes, until cheese melts.
7. Swap out foil for a fresh layer, and put the chicken back in the pan.
8. Cover with more foil and allow to rest for 5-10 minutes.
9. For the salsa:
10. Which the chicken is resting, dice tomatoes.
11. Mix in a medium-sized bowl with garlic, chopped green chiles, olive oil, salt and pepper.
12. To serve, place chicken breast on the plate and top with salsa.
13. For the corn:
14. Boil corn on the cob for 10 minutes, or until tender.
15. Combine butter, lime zest, lime juice, chili powder, salt and pepper in a small bowl.
16. Use a pastry brush to brush on the hot corn.
17. Serve immediately.

chicken breasts, olive oil, cheese, tomatoes, clove garlic, green chiles, olive oil, salt, cob, butter, chili powder

Taken from tastykitchen.com/recipes/main-courses/grilled-chicken-with-tomato-salsa-and-corn-with-chili-lime-butter/ (may not work)