Here, fresh corn and tender chicken breasts are basted with a smoky and spicy mixture and topped with a quick fresh corn relish. Halving the chicken breasts horizontally helps them cook quickly and stay juicy.
Ground dried chipotle chile, 1tablespoon
Ground cumin, 1tablespoon
Olive oil, 4tablespoons (2fl oz/60ml)
Fresh lime juice, 3tablespoons
Boneless, skinless chicken breast halves, 1¼–1½lb (625–750g)
Fresh corn, 4 ears, husks and silk removed
Kosher salt and freshly ground black pepper
Cherry tomatoes, 1¾lb (375g), halved
Green onions, 3 large, halved lengthwise, sliced thinly crosswise
Fresh marjoram, 4teaspoons plus 1½tablespoons minced
In a small bowl, combine the chipotle chile and cumin. Gradually mix in 3tablespoons of the olive oil and the lime juice.
Using a large knife, carefully cut each chicken breast in half horizontally. Place the chicken and corn on a rimmed baking sheet. Brush on all sides with the chipotle mixture, and then sprinkle lightly with salt and black pepper.
In a bowl, combine the tomatoes, green onions, 4teaspoons of the marjoram, and the remaining 1tablespoon oil to make a relish. Season to taste with salt and black pepper.
Prepare a grill for direct-heat cooking over high heat. Add the corn to the grill rack, cover, and cook until it starts to brown in spots and is almost tender, turning occasionally, about 10 minutes. Add the chicken to the grill rack, cover, and cook until the chicken is springy to the touch and cooked through, 3–4 minutes per side, depending on the thickness of the chicken. Transfer the chicken and corn to a warmed platter. Spoon the relish over the chicken. Sprinkle the corn with the remaining 1½ tablespoons marjoram and serve right away.