Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    cumin
     1/2  cup           fresh lime juice
   2      tablespoons   olive oil
  20      milliliters   garlic -- chopped
                        salt/freshly ground pepper
   4                    boneless -- skinless (6-oz)
                        chicken breasts
                        relish
                        relish
   3      ears          corn in the husks
   1      teaspoon      olive oil
     1/2  cup           cilantro -- chopped plus sprigs
                        for garnish
   2      cups          cooked black beans -- drained
                        salt/freshly ground pepper

Preparation:

In a small bowl, combine cumin, lime juice, oil, garlic, salt and pepper. Place chicken in a large bowl. Pour marinade over chicken, mix well, cover and marinate in refrigerator 1 hour. Grill chicken breasts over mesquite chips until fully cooked but not dry. To serve, place relish in center of each of 4 plates. Slice chicken breasts at an angle and arrange slices around the relish on each plate. Garnish with cilantro sprigs. RELISH: Roast corn in the husks on hot grill, turning occasionally, until tender, about 15 minutes. Remove from grill and set aside until cool enough to handle. Remove husks and cut kernels from cobs (you should have 2 cups). Heat oil in skillet. Add corn and chopped cilantro; sauté 1 minute. Stir in beans. Season with salt and pepper to taste.