SOUTHWESTERN GRILLED CHICKEN AND SUPERSWEET CORN SALAD

1 cup prepared ranch dressing
2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
4 ears fresh supersweet corn, husked and cut in thirds
4 boneless, skinless chicken breast halves
6 ounces torn mixed salad greens
1 can (about 15 ounces) black beans, rinsed and drained
2 cups halved cherry tomatoes
1 cup Cheddar or pepper Jack cheese cubes
1/4 cup chopped red onion
2 tablespoons fresh cilantro leaves

Preheat grill or broiler. In a small bowl, mix ranch dressing, lime juice, cumin and red pepper flakes; set aside 1/2 cup. Coat corn and chicken with remaining dressing. On a rack, arrange corn; grill until golden, 5 to 7 minutes, turning occassionally; remove and cover to keep warm. Grill chicken until juices run clear and no longer pink in center, turning once, 10 to 12 minutes. Meanwhile, on 4 serving plates, layer greens, beans, tomatoes, cheese, onion and cilantro, dividing evenly. Top each with three corn pieces and a chicken breast half. Serve with reserved dressing.

Yield: 4 portions