Step 1

Whisk the 1/2 cup lime juice with the honey, cayenne, minced garlic, and 1/2 teaspoon each of salt and pepper. Place the chicken and marinade into a sealable storage bag or bowl with a lid. Toss to coat and then refrigerate for 30 minutes and up to 4 hours, turning the chicken, once halfway through marinating.

Step 2

Preheat grill to medium-high heat and lightly oil the grates. Remove chicken from marinade, discarding the marinade. Grill the chicken on each side for about 5 minutes per side, or until cooked through. Allow chicken to rest 5 minutes before slicing into thin strips.

Step 3

Place corn cobs on the grill at the same time the chicken is being grilled. Grill the corn until the kernels bit charred and soft, turning frequently, about 10-12 minutes.

Step 4

Carefully cut off the corn kernels from the cob. A great tip is to rest the corn in the opening on a bundt pan and use a knife to carefully remove kernels.

Step 5

Mix corn with the honey, hot sauce, and pinch of salt.

Step 6

Top a tortilla with grilled chicken, salsa verde, a hefty scoop of corn salsa and feta or queso fresco cheese if desired.