Categories: Poultry, Chronicle 
      Yield: 4 servings 
  
      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.