5 tablespoons fresh lime juice
2 boneless, skinless chicken breasts (about 8 oz each), split kernels from 6 large ears of corn
½ cup low-fat milk
1 ¼ tsp salt
freshly ground pepper to taste
4 tsp chopped fresh cilantro
1 tsp jalapeno pepper
½ tsp grated lemon zest
1 tsp oil
Place 4 tablespoons of the lime juice in a small, shallow dish. Add chicken and turn to coat on both sides. Marinate for 1 hour.
Meanwhile, place half of the corn in a food processor and pulse just enough to chop coarsely. Scrape into medium saucepan. Put the remained corn in the food processor with milk. Process until pureed. Add to the saucepan.
Place the pan over medium heat and simmer, stirring often, until the mixture is thick, about 10 minutes. Season with 1 tsp. of the salt and pepper to taste. Keep warm.
Preheat a grill or broiler. Remove the chicken from the lime juice and grill or broil until just cooked through, about 4 minutes per side. While the chicken is cooking, stir together the remaining lime juice and salt, cilantro, jalapeno, lime zest and olive oil.
Divide the corn mixture among 4 plates, placing it in the center. Lay a piece of chicken over the corn and spoon the cilantro mixture on top.