Grilled Chicken with Roasted Corn & Tomato Salsa

4 boneless skinless chicken breasts
salt and pepper, to taste

2 dry chili peppers, julienned
3 ears of corn
1 1/2 teaspoons oil
1/2 onion, finely diced
8 Roma tomatoes, blackened & chopped
1 clov roasted garlic, minced
1/2 tablespoon salt
1 lime, juice from
2 jalapeno chili peppers, diced
2 tablespoons cilantro, chopped


The salsa can be made the day before and stored refrigerated in an air tight container.
To prepare the salsa, place the dried chili peppers on a sheet pan and bake in a 250 degree oven for 10 minutes. Remove the peppers from pan and place in a bowl of warm water to soften. When the peppers are soft, they can be julienned.

Remove the corn kernels from the cob with a sharp knife. With a small bit of oil and a very hot pan, dry roast the corn by adding the corn to the pan and constantly stirring it until it is slightly browned.

Lightly coat tomatoes with oil and blacken over an open grill. When cool chop. Add all ingredients together in a bowl and gently mix. Salsa is best when prepared at least 1 hour before being served.

Grill the seasoned chicken breasts over moderate heat. When chicken breasts are done, about 15 minutes, serve with room temperature salsa.

Serving Ideas: Try serving on fresh greens for a refreshing salad.
Suggested Wine: