-3 thawed chicken breasts (or, however many you need)
-juice of one fresh lime
-1 tbsp olive oil
-1 tsp cumin
-1/4tsp chili powder
-big pinch of salt.
Throw it all in a gallon sized ziplock baggie. Push out as much air as possible and seal- then kind of squish it around with your hands so the marinade is mixed well and contacts all the surfaces of the chicken. Let marinate in the fridge for an hour. Don't let this marinate for too long, because the acid in the lime juice has the potential to make the chicken break down and get mushy. Then, just toss on the grill!
The corn is one of my favorite ways to eat fresh corn (technically, you can make it with canned corn, but it really isn't the same).
-4 cobs fresh corn, kernels cut off
-1/2 small red onion, diced
-1 jalapeno, seeded and diced
-1 small tomato, diced (again, must be fresh)
-about 1/4c fresh chopped cilantro
-(here I had one can well drained and rinsed black beans, but that was just to add protein in case I ate it for lunch during the week, I recommend trying it first without them. If you do use them, add them with the corn).
-2 tbsp butter, or butter substitute
-1/4c seasoned rice vinegar
Cook the jalapeno and onion in the cooking spray until soft, then add the tomatoes, and cook until lightly cooked through. Pour in fresh corn kernels, vinegar, and butter and saute briefly (about 5 min, you really want the corn to be fresh and crisp- you barely need to cook it). Turn off the heat and add the cilantro, serve immediately.
This can be a side dish for almost any light summer meal, especially one that is grilled- fish, chicken, steak... all of them would be delicious!