Meanwhile, place chicken on a work surface between pieces of waxed paper or plastic wrap. Gently pound to ½-inch thickness. In a small bowl, combine ingredients for brushing on chicken; coat meat well. Grill over medium-high heat, with lid closed. Cook chicken, turning once, until no longer pink inside, 8 to 10 minutes.
Meanwhile, make salsa: Cut kernels off cobs into a bowl; stir with 2 tsp olive oil and a small handful of chopped cilantro, plus tomato, peach, avocado, green onion, jalapeño and lime juice.
Serve chicken with salsa and, if desired, lightly grilled lime wedges and whole-wheat tortillas.
Wine pairing - Gewürztraminer Its sweet touch balances spicy food.
Per serving: 313 calories, 41 g protein, 10 g fat (2 g saturated fat), 15 g carbohydrates, 3 g fibre, 97 mg cholesterol, 98 mg sodium