Elote-Style Microwave Corn on Cob (Printable)

Mexican-inspired corn on the cob dressed with creamy sauce, tangy lime, chili, and Cotija cheese.

# What You’ll Need:

→ Corn

01 - 4 ears fresh corn, husked

→ Sauce

02 - 3 tablespoons mayonnaise
03 - 3 tablespoons sour cream
04 - 1 tablespoon fresh lime juice

→ Cheese and Seasoning

05 - 1/2 cup Cotija cheese, crumbled
06 - 1 teaspoon chili powder
07 - 1/4 teaspoon smoked paprika
08 - 1/4 cup fresh cilantro, chopped
09 - Lime wedges for serving

# How To Make:

01 - Wrap each ear of corn in a damp paper towel and microwave all together on high for 5 to 6 minutes, turning halfway through, until tender. Let cool slightly.
02 - In a small bowl, mix together mayonnaise, sour cream, and lime juice until smooth.
03 - Carefully unwrap the corn and, while still warm, brush each cob generously with the sauce mixture.
04 - Sprinkle crumbled Cotija cheese over the coated corn, pressing gently so it adheres.
05 - Dust with chili powder and smoked paprika. Garnish with chopped cilantro and serve with lime wedges.

# Top Tips:

01 -
  • Your microwave does the heavy lifting while you mix a simple sauce, leaving you looking like a genius with minimal effort.
  • It tastes like street food but happens in your kitchen in under twenty minutes, no food cart required.
02 -
  • The paper towel must actually be damp, not soaked, or you'll end up with soggy corn that steams instead of microwaving properly.
  • Applying the sauce while the corn is still hot makes all the difference because cold corn won't absorb anything and everything slides right off.
03 -
  • If cotija isn't available at your store, ask the deli counter or check the international aisle because it's worth the search, though feta truly is the best backup.
  • Keep your cilantro separate until the very last second because if you add it too early, it'll wilt and turn brown instead of staying bright green.
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