Tonight we dined on the back deck and enjoyed grilled chicken breast that I brined prior to grilling. The corn on the cob was soaked in water for 10 minutes then rubbed with olive oil and wrapped in foil and placed on the grill for 20 minutes and sprinkled with Cojito cheese The result was fantastic.....the juciest corn imaginable. I topped the chicken with a tomato and black bean cilantro salsa and served a chilled avocado poblano soup in 3 oz. shot glasses accompanied by a grilled corn tortilla. Everything came together with a refreshing Sangria.
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