Chile Lime Chicken, Microwave Sweet Corn, and Cilantro Butter

I still maintain that it is too hot to cook, BUT I am officially over the cereal straight from the box routine.  Over it.  However, as frequently happened, this seemingly simple idea turned into a "what the hell do I do now?" moment.

The chicken is a total cheat, but I have an explanation...  I was given a Williams Sonoma gift card for my birthday ((Thanks, Jimmy!)) and in an attempt to use the remaining four dollars on it after I got some REALLY good stuff, I ended up buying one of their spice rub thingys.  All you do is to throw a cup or so of breadcrumbs with 3-4 tablespoons of their Chile Lime Spice Rub into a baggie and toss it around until it is fairly uniform in color.  I then just threw the chicken in there ((no egg wash required)), tossed it, and threw it in the oven for 45 minutes at 350 degrees.  Easy.

The picture sucks because the pool guy who has more than a slight resemblance to Mr. Belding showed up and I didn't have the gall to take food out to photograph in front of him.  Oops.

About 20 minutes before the chicken would be done, I put on a huge pot of water to boil.  When I went back to check on the boilitude ((that's a word, eff off spell check)), I found the pot was full of foam.  Uhhhh... Well, I had used that pot to boil a huge batch of Chinese herbs to make a tincture for my back.  That concoction smelled like a combination of Christmas, despair, and a flop house.  I soaked that damn pot for days to get rid of the residue.  And then more days.  And then I scrubbed it some more.  Then it soaked for another week.  I'm afraid whatever medicinal properties ((and contact high)) I got from the "treatment" may have resulted in ruining the stock pot.  Oh well.  

At this point, there is now 6 minutes left for the chicken so I quickly googled if you can microwave sweet corn and if so, how.  Basically, you shuck the corn, wrap it tightly in paper towels, and nuke it for 5 minutes.  I have to say, it turned out pretty well.  It didn't get quite the same golden color as when you boil it, but it was perfectly edible.

I then basted it with a cilantro butter.  Melt the butter and chop up a LOT of cilantro into really small pieces or until you get annoyed with it.  Add it to the melted butter and let it all seep together for a while.  Brush it on the corn with a basting brush.  

*****

All righty... I need to quickly finish up some freelance work.  Happy Wednesday!  Or Happy Whatever Day You Read This!