I love corn on the cob. I have eaten it raw while standing in the garden, so I don’t think fancy things need to be done to corn to make it taste good. On a whim I purchased 4 ears of corn from the produce section of a local grocery store. It just looked good and I had no plans for it. However, Saturday night I decided to grill a few chicken breasts for fajitas and threw the corn on too.

To marinate the chicken, place the breasts in a shallow container. In a small bowl, combine 1 tablespoon olive oil, the juice of one lemon, about 1 teaspoon of each: oregano, chili powder, salt and ½ teaspoon of pepper. Mix together and pour over the chicken. Turn the chicken over and over distributing all the marinade. Let the chicken sit while heating up the grill.

Preparing the corn takes a little more effort, but is well worth it. While keeping the husks connected at the base of the corn, peel the husks back to expose the kernels. Clean off the silk and discard. Using about half a stick of room-temperature butter, mix about ½ tablespoon honey and 1 teaspoon of chili powder adding garlic salt, pepper to taste. I went a little heavy on the garlic salt because I love it.

Then spread the butter mixture on the corn kernels. As you finish each ear, pull the layers of husk back up over the kernels to completely cover them. The husks will protect the corn while it’s on the grill, but will allow the wonderful smoky flavor to come through.

While you are still waiting on the grill to heat up, chop an onion and a pepper and sauté in a little olive oil. Don’t forget to add a pinch of salt and pepper as it brings out the flavors. Instead of green peppers, I thawed roasted chilies in the microwave that I’d frozen from last year’s harvest and I added them to my finished onions.

Now outside, place chicken and corn on the medium-hot grill. Turn each after about 4 minutes. Turn again after another 4. At this point the corn is done, but if you prefer it to be more tender, continue to cook for another 4 minutes. Remove the corn and let the chicken cook for the last 4 minutes. I cooked the chicken for a total of 16 minutes and then removed it from the grill.

Cover the chicken with foil and let it rest while slicing a ripe avocado. On a cutting board, slice the cooled chicken thinly across the grain. Serve on a warm tortilla with avocado, onions, peppers, grated cheese and salsa. Peel the husks back from the corn, exposing the smoky buttery kernels and enjoy a fresh, healthy dinner.