This isn't your typical Chicken and Corn on the Cob, it's got a little mexican twist, but it is really good and really simple.
Cumin Spiced Chicken w/ Chunky Tomato Sauce
4 Chicken Breast
1 1/2 tsp Cumin (divided)
1/2 tsp Salt
1 Can Tomatoes & Chiles undrained
1 1/2 C Mexican Cheese
4 TBL Cilantro
Preheat oven to Broil
Heat Skillet over medium high heat. Coat w/ cooking spray.
Coat both sides of chicken with Salt and 1 tsp of Cumin. Cook about 6 min on each side or until done. Remove chicken, place in a baking pan (I used an 8X8) and keep warm.
Add 1/2 tsp of Cumin and tomatoes to pan. Cook 1 min. Pour over chicken. Sprinkle with cheese.
Place in oven and Broil about 2 minutes until cheese melts and starts to bubble.
Top with Cilantro.
Chili Lime Corn on the Cob
4 Ears of Corn
2 TBL Butter
1/2 tsp Chili Powder
1/2 Tsp grated lime rind
1/8 tsp lime juice
1/4 tsp salt
1/4 tsp ground pepper
Boil Corn until cooked.
Melt Butter, mix in seasonings, brush over corn.