Grilled Chicken with Smoky Corn and Tomato Salsa

Salsa:
Preheat grill to high heat.

Place the corn on the grill and cook, turning frequently, until the corn blackens in spots and becomes tender. Remove from the grill and cool. Cut the kernels from the cobs and discard the cobs. Separate the kernels, using your fingers.

In a medium bowl, stir together corn, tomatoes, lime juice, honey, chipotle pepper, cilantro, and salt. Cover and refrigerate until ready to use.

Chicken:
Turn grill to medium-high heat. Lightly season each chicken breast with salt.

Place the chicken on the grill and cook until it is no longer pink inside, about four to five minutes per side. Take care not to overcook the chicken or it will become dry. Remove from the grill and let rest for five to 10 minutes.

Divide the chicken breasts between four plates, and top each chicken breast with 1/2 cup salsa. Serve.

* Chipotle peppers are smoked jalapeno peppers. They are sold canned in adobo sauce and can be found in the Mexican section of most supermarkets. They do have a good kick of heat, so use to your desired taste.