Take three ears of corn with the husks and silk removed and put on a medium grill (may need to spray first). Keep turning it every few minutes until it's tender and well marked. Total grill time will be about 12 minutes.
Meanwhile, cut a pint of grape tomatoes in half, chop up a small onion, add 1/2 can of jalapeno peppers chopped (you'll use the other 1/2 later in the week), the juice of one or two limes, 1/3 bunch of cilantro (we're splitting a bunch 3x this week) and a few sprinkles of salt. Mix into a bowl. When the corn is done, take a serrated knife and cut the kernels off the cobs and to the mix. Butterfly a few chicken breasts, rub them with olive oil and then sprinkle with chili powder to taste on both sides (use anywhere from 2 tsp to 2 Tbsp). Grill on both sides until it reaches 165-170, about 20 minutes.
I served the chicken and salsa on the bed of a corn husk so it looked adorable. I saw this in a magazine! I also had a side of asparagus that I picked up at a local farm on my way home from work. For the asparagus, just rinse and snap of the bottoms, sprinkle with garlic powder, a bit of lemon juice and a couple tabs of butter. Toss it in a small pan, cover and microwave 5-7 min. It's truly summer when the first corn comes off the grill!!
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