Elote Style Microwave Corn

# What You 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 & 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.

06 - Garnish with chopped cilantro and serve with lime wedges for squeezing.

# Expert Tips:

01 -

It tastes like street food magic but comes together faster than ordering takeout.
The creamy-tangy-salty-spicy balance hits differently when you make it yourself and control every layer of flavor.
Cotija cheese has this crumbly, almost savory quality that mayo and sour cream would never achieve alone.

02 -

The damp paper towel during microwaving is the entire secret to perfectly steamed corn that stays tender instead of becoming rubbery or unevenly cooked.
Room-temperature Cotija won't stick as well—the warmth of the corn and sauce is what makes the cheese cling instead of rolling off, so timing your assembly matters more than you'd think.

03 -