4 whole boneless, skinless chicken breasts
4 whole garlic cloves, crushed
5 whole limes, juiced (about 1/4 cup)
1 teaspoon salt
1 teaspoon freshly ground pepper
1 cup fresh or frozen (and thawed) corn kernels
1 whole fresh jalapeno, seeded and chopped
1 cup diced red bell pepper
1/2 cup chopped cilantro
1 whole lime, juiced (about 2 tablespoons)
1/2 teaspoon salt
Place chicken breasts in a large plastic storage bag. Combine marinade ingredients and pour over chicken. Seal bag and marinate in fridge for several hours to overnight.
Before grilling, combine all corn relish ingredients in a medium bowl.
Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees. Remove from grill and serve with spoonfuls of corn relish over each piece of chicken.
Allow the chicken (and corn) to defrost completely, turning over occasionally so that the marinade gets spread throughout. Grill the chicken as directed above. The corn mixture should be served room temperature so if it is still cold, zap it in the microwave for 30 seconds or so.