1 T Cumin

1/2 c Fresh lime juice

2 T Olive oil

2 cl Garlic, chopped

Salt/freshly ground pepper 4 (6-oz)boneless, skinless

Chicken breasts Relish RELISH 3 Ears corn in the husks

1 t Olive oil

1/2 c Cilantro,chopped plus sprigs

For garnish 2 c Cooked black beans, drained

Salt/freshly ground pepper In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper. Place chicken in a large bowl. Pour marinade over chicken, mix well, cover and marinate in regrigerator 1 hour. Grill chicken breasts over mesquite chips until fully cooked but not dry. To serve, place relish in center of each of 4 plates. Slice chicken breasts at an angle and arrange slices around the relish on each plate. Garnish with cilantro sprigs. RELISH: Roast corn in the husks on hot grill, turning occasionally, until tender, about 15 minutes. Remove from grill and set aside until cool enough to handle. Remove husks and cut kernels from cobs (you should have 2 cups).

Heat oil in skillet. Add corn and chopped cilantro; saute 1 minute. Stir in beans. Season with salt and pepper to taste.