what-i-cooked: spice rubbed chicken with a corn salsa salad

when i was in college my roommate ash and i had two three hours labs back to back from 3-9 p.m. although we spent 6 hours dissecting in our anatomy lab and making distillations in organic chemistry, our appetites were not affected and we spent the latter half of lab talking about what we were going to make for dinner when we got home.  one of our favorites was what we called "spice chicken".  we made the chicken by taking almost every spice from our 4 sided spice rack and completely over seasoning our chicken.  from those fond memories, i have created a slightly more refined chicken rub and a summer corn salsa salad to go with it.  

ingredients: serves 2
2 chicken breasts
chili powder
cumin
oregano
garlic
salt
pepper
onion powder
red onion
red bell pepper
2 ears of corn
cilantro
jalapeno balsamic
rice wine vinegar

directions:
first remove the silks from the corn but keep the husks attached.  rinse the corn and then rub with olive oil, pull the husks back over the corn and place on a grill over medium heat for 25 minutes. 

for the chicken, mix 1 tsp of each dried spice (onion powder, cumin, salt, pepper, cayenne, chili powder) together to make a rub for the chicken.  then after cleaning the chicken, coat with the rub and  grill over medium until fully cooked (about 15 minutes). 

while the chicken and corn are cooking prepare the corn salsa salad by chopping one red bell pepper, 1/2 red onion, 1 jalapeno (seeds removed), and a large handful of fresh cilantro.  combine together in a bowl and cover with equal parts rice vinegar and jalapeno balsamic.  season with salt and pepper.  once the corn is done cooking, remove it from the cob and add it to the salsa mixture.

for plating, place a large spoonful of the corn salsa salad on the plate and top with the chicken.