Microwave Corn on the Cob with Mexican-Style Elote Topping

To cook the corn: Place the whole corn on the cob (still covered by green leaves/husk) in the microwave for 4 minutes (for one cob). If cooking two cobs, microwave for 6 minutes. After microwaving, carefully cut off the bottom part of the cob and slide the husk and silk upwards to remove them, revealing a perfectly cooked elote.

To make the Mexican-style topping: In a bowl, combine 3 tablespoons of Greek yogurt with the juice of half a lemon, a pinch of salt, and a little water. Mix until it reaches your desired consistency. Then, add a generous amount of Tajín seasoning, your preferred cheese (such as Parmesan, feta, or queso fresco), and chopped chives or cilantro. Serve the hot, cooked corn with this flavorful topping.