Grilled Chicken with Tomato Salsa and Corn with Chili Lime Butter

For the chicken:

Trim fat from chicken and place in a 13×9 lined with aluminum foil. Sprinkle the taco seasoning evenly over the chicken, then drizzle olive oil on top. Use your hands to mix it all together until a paste forms over the chicken. Grill chicken for about 7-8 minutes on each side. When chicken is almost done, sprinkle with shredded cheese and cook for a few more minutes, until cheese melts.

Swap out foil for a fresh layer, and put the chicken back in the pan. Cover with more foil and allow to rest for 5-10 minutes.

For the salsa:

Which the chicken is resting, dice tomatoes. Mix in a medium-sized bowl with garlic, chopped green chiles, olive oil, salt and pepper. To serve, place chicken breast on the plate and top with salsa.

For the corn:

Boil corn on the cob for 10 minutes, or until tender.

Combine butter, lime zest, lime juice, chili powder, salt and pepper in a small bowl. Use a pastry brush to brush on the hot corn. Serve immediately.