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This small-batch of Garlic Aioli, made with just three ingredients, is your new best friend if you want to upgrade your sandwich, french fry, and veggie dipping game.

Today’s recipe is a total game-changer of a recipe: Small-batch Garlic Aioli.

It’s made with just three ingredients, mayonnaise, garlic, and lemon juice (plus a little salt and pepper), that when mixed together basically become magic.

Photo of a sweet potato fry being dipped in a small batch of garlic aioli. - 1

Photo of a sweet potato fry being dipped in a small batch of garlic aioli. - 2

You get a creamy spread perfect for dipping fries and veggies or slathering over sandwiches. The kick of garlic and acidic tang of the lemon really bring out the best of whatever you’re eating it on/over/with.

Trust me, if you’ve never made aioli at home, you need this recipe in your life.

Ingredient Notes

Mayonnaise: Any mayo will work here including vegan and low-fat. If you want to lighten up your aioli, you can substitute up to two tablespoons of unsweetened yogurt for part of the mayonnaise. Especially when using it as dip, you don’t miss the fat, and it dramatically cuts the calories.
Fresh garlic: It’s best to steer clear of sprouted garlic in your aioli. While you can usually get away with using sprouted garlic to some degree in cooking, when using it raw, it can give your aioli an “off” flavor even if you cut away the sprouted portion.
Lemon juice: Fresh or bottled lemon juice works just fine in this recipe.

How to Make Small-batch Homemade Aioli

In a small bowl, combine mayonnaise, pressed garlic, lemon juice, and salt and pepper.
Stir, and add more salt and pepper to taste if needed.

That’s it. I included measurements in the full recipe below to get you started, but after you’ve made it once or twice, you won’t need them. Just a couple dollops of mayo in a bowl, a crushed garlic clove and lemon to taste. You’ll be able to make aioli in your sleep in about 30 seconds.

It’s a perfect back-pocket recipe to pull out any time a turkey and cheese sandwich at lunch feels a little boring or homemade batch of sweet potato fries needs a little spicing up.

Picture of a turkey sandwich made with garlic aioli. - 3

Picture of a turkey sandwich made with garlic aioli. - 4

Variations

Chipotle aioli: You can make chipotle yogurt aioli by stirring 1/8 teaspoon chipotle powder OR 1/2 to 1 teaspoon of adobo sauce from a can of chipotle peppers for a smokey, spicy flavor.
Greek yogurt aioli: Replace the mayonnaise with plain, unsweetened yogurt for a light and delicious aioli.

I don’t have a garlic press. What can I use instead?

If you own a microplane , you can also use it to grate your garlic. Or in a pinch, you can crush garlic with a knife (read on for instructions).

How to Crush Garlic Without a Garlic Press

To crush your garlic without a garlic press, peel and finely dice a clove of garlic. Sprinkle with a little salt and then use the flat of your knife blade to smash/scrape the garlic into a paste. ( Here’s a good video of this being done .)

Then just scrape that paste into the bowl with the rest of your aioli ingredients (salt to taste since you’ve already added some salt), and you’re good to go.

Photo of garlic aioli being spread on a sandwich. - 5

Photo of garlic aioli being spread on a sandwich. - 6

Can I make garlic aioli ahead of time?

Yes. You can make aioli up to 48 hours in advance. Store it in an airtight container in the refrigerator. Aioli not used within 2 days of being made should be discarded because of the raw garlic.

Can I make a big batch of garlic aioli?

Yes! The recipe can be scaled up with no recipe changes needed. To change the recipe yield, in the recipe card below, hover over the serving size or click if you’re on mobile, and slide the slider.

Ingredients

Special Equipment

▢ Garlic press

Small-batch Aioli

▢ 1/4 cup ( 56g ) mayonnaise
▢ 1 garlic clove pressed
▢ 1 teaspoon lemon juice
▢ 1/8 teaspoon salt
▢ 1/8 teaspoon pepper

Instructions

In a small bowl, combine all ingredients and stir until well-combined.
Taste and add more salt and pepper if needed.
Serve and enjoy!

Notes

Microwave corn on the cob is the easiest way to cook a whole ear of corn. It’s quick, mess-free, and comes out perfect every time.

I have another microwave vegetable recipe for you today, and honestly, this one’s kind of a game-changer: Microwave Corn on the Cob.

This is the BEST way to cook corn on the cob, because it is SO quick, SO easy, and mess-free.

Microwave corn on the cob on a plate. - 8

Microwave corn on the cob on a plate. - 9

The Easiest Way to Make Corn on the Cob

Cooking corn in the microwave means no need to shuck the corn or peel off those annoying little stringy bits.

You literally just cut the end off an ear of corn, shove it in the microwave, and once it’s cooked, it slides right out of the husk, silk-free and ready to eat.

It. Is. Magic.

To Make Corn on the Cob in the Microwave, You Will Need

A very sharp knife
A microwave
Corn on the cob
3 minutes

How to Cook Corn on the Cob in the Microwave

To microwave corn on the cob in the husk, you’ll first cut off one end so you can slide the corn out once it’s cooked. To do this, find the point at the stalk end (the closed end without all the corn silk) where the cob begins to taper into a point.

You’re going to slice off the end just before that (don’t cut the end off after the cob starts to narrow or you won’t be able to slide the corn out of the husk easily).

Use a sharp knife to make a shallow cut all the way around the cob to help guide the knife, and then apply a little force and slice all the way through.

Collage photo of corn on the cob being cut. - 10

Collage photo of corn on the cob being cut. - 11

A Note on Cutting Corn: Cutting through the cob takes a bit of muscle and a sharp knife, as cobs are quite tough. If you’re really struggling to cut the corn or the pressure needed is making you nervous, stop, skip this step and finish cutting off the end after microwaving.

The corn will be softer and easier to cut after microwaving. You’ll just need to let it cool long enough for you to safely handle it.

Place the corn in the microwave and microwave for 3 minutes. Let it sit for one minute to cool slightly, but don’t leave cooked corn sitting in the microwave for more than a couple minutes or it might not slide out of the husk as easily as it should.

Carefully, using an oven mitt or towel if necessary, squeeze the corn out of the husk. Make sure to keep squeezing all the way to the end. This helps keep the silk trapped inside.

Microwave corn on the cob being squeezed out of the husk. - 14

Microwave corn on the cob being squeezed out of the husk. - 15

Rinse to remove any stray strands of silk, brush with melted butter if that’s your thing, and enjoy!

Microwaved corn on the cob being brushed with butter. - 16

Microwaved corn on the cob being brushed with butter. - 17

How to Microwave Husked Corn on the Cob

If your corn is already husked, not a problem. You can microwave corn in a paper towel and get the same effect.

Corn being wrapped in a paper towel to be cooked in the microwave. - 18

Corn being wrapped in a paper towel to be cooked in the microwave. - 19

Fold a paper towel in half, run it under water, and then squeeze out most of the liquid so that it is not dripping. Wrap the damp towel around your corn and it’s ready to go.
If you have a pack of corn that’s half-shucked, with the ends trimmed but some husks still on, just leave the husks on and wrap the paper towel over them. They and the corn silk will be easier to remove after microwaving.

What to Put on Corn on the Cob

If you want to add a flavor boost to your corn, try one of these combos:

Elote-style: Drizzle corn with melted butter and then spread mayonnaise over the entire thing. Sprinkle with cotija or Parmesan cheese, a bit of chili powder and a squeeze of lime juice.
Honey Butter Corn: Combine melted butter and honey (about 3 parts butter to 1 part honey) and stir until mixed. Brush mixture over the cooked corn.
Herbed Butter Corn: Whip your favorite herbs into softened butter (try one of these flavor combos if you’re not sure where to start ) and spread the flavored butter over the corn.

Can I Microwave More than One Ear of Corn in the Microwave?

Yes. You can microwave more than one ear of corn in the microwave. The rule of thumb is you’ll want to add 1 to 2 minutes per ear of corn and not cook more than what will fit in a single layer with a little space between, so 3 to 4 ears is usually the limit.

Microwave 2 ears of corn: 4-5 minutes
Microwave 3 ears of corn: 5-6 minutes
Microwave 4 ears of corn: 6-7 minutes

How do you store cooked corn on the cob?

Store cooked corn in an airtight container or plastic bag in your refrigerator for 2 to 3 days.

How do you reheat cooked corn on the cob?

Corn on the cob can be reheated in the microwave. Wrap the corn in a slightly damp paper towel and microwave in 20-second increments until it is heated through.

What Goes With Corn on the Cob?

If you’ve craving corn on the cob and need some ideas on what to serve it with, these are some of my favorites:

Marinated Rib-eye Steaks
Turkey Burgers
Tri-tip Sandwiches
Slow Cooker Beef Ribs

More Microwave Veggie Recipes

Broccoli in the Microwave
Cauliflower in the Microwave
Green Beans in the Microwave
Carrots in the Microwave

Tips and Tricks

Microwave power varies wildly, so if your first ear of corn seems under/overcooked, don’t give up! Next time, try reducing or extending the cooking time next time a little as needed for your microwave and preference.

Ingredients

▢ Un-husked corn on the cob *
▢ Butter optional for brushing
▢ Salt optional

Instructions

Place corn on a cutting board, and cut off the stalk end by making a shallow cut all the way around the corn and then slicing through.
Place the corn in the microwave and microwave for 3 minutes. Let it sit for 1 minute.
Carefully, using an oven mitt or towel if necessary, squeeze the top of the corn so that the cob slides out.
Rinse, pat dry, brush with melted butter and sprinkle with salt if desired, and enjoy!

Notes

Microwave 2 ears of corn: 4-5 minutes
Microwave 3 ears of corn: 5-6 minutes
Microwave 4 ears of corn: 6-7 minutes

Here’s how to make the best cinnamon toast ever.

A few months ago, I saw a restaurant photo on Instagram of a slice of cinnamon toast with the most gorgeous caramelized layer of cinnamon sugar over the top, and I immediately set about trying and recreate it at home.

After a bit of trial and error, friend, I’d like to introduce you to the best cinnamon toast I’ve ever eaten.

It’s so good, and I’m so excited for you to give it a try.

Cinnamon toast slices on a white plate. - 21

Cinnamon toast slices on a white plate. - 22

Why is this toast so good?

The classic cinnamon sugar toast a lot of us grew up with is toasted bread, topped with butter, sprinkled with cinnamon sugar , and done. And it’s completely delicious.

But this cinnamon toast, this toast takes the whole cinnamon toast experience up about seven notches.

Instead of adding cinnamon sugar to the bread after cooking, this method uses a paste of butter and cinnamon sugar over uncooked bread which is then baked in the oven and broiled.

Cooking the cinnamon sugar mixture onto the toast creates a fantastic caramelized crust over the bread while the butter seeps down into it so you get this absolutely irresistible crispy, sweet, and buttery combo when you take a bite.

I found variations of this recipe around the internet, but I believe the cooking method was popularized by the Pioneer Woman. Her recipe uses two sticks of butter and an entire loaf of bread though, so today I’m sharing a scaled-down cinnamon sugar toast recipe with you.

Ingredient Notes

Salted room temperature butter: You’ll need to use well-softened butter in this recipe, otherwise mixing it with the cinnamon and sugar will be a challenge and it won’t spread nicely on the bread without tearing it. I call for salted butter here, but if you typically use unsalted butter, not a problem, just add 1/8 teaspoon table salt along with the sugar.
Granulated sugar: This recipe calls for granulated sugar, but if you want to mix things up, you can use a 50/50 mix of white granulated sugar and brown sugar for a bit of added molasses flavor.
Bread: Most sliced sandwich breads will work just fine here. I used a thick-sliced brioche loaf for the toast in the photos, but plain old white bread will do. Hearty wheat bread is also quite good as a base for cinnamon sugar toast and is what I always used as a kid.

How to Make Cinnamon Toast

This is a quick overview of how to make cinnamon toast in the oven with extra tips and tricks. For the full printable recipe, scroll down to the recipe card below.

Combine together softened butter, sugar, cinnamon, and vanilla. Use a fork to stir until the mixture forms a paste that is uniform in color.

Collage photo of cinnamon sugar butter for cinnamon toast being made. - 23

Collage photo of cinnamon sugar butter for cinnamon toast being made. - 24

Divide the cinnamon butter mixture evenly between the pieces of bread and spread it over the slices from edge to edge. Place the slices on an ungreased, unlined baking sheet. (Don’t use parchment paper or a silicone baking mat because they can’t be used under the broiler.)

Collage photo of cinnamon toast being made. - 25

Collage photo of cinnamon toast being made. - 26

Place the baking sheet on the top or center rack of your oven (you want it in the top half of your oven, but at least 5 inches from the broiler so your bread doesn’t burn).
Bake for 10 minutes and then switch your broiler on high and toast for 1 to 2 minutes, until top is bubbly and toast is fully crispy. DO NOT walk away from your toast under the broiler, as it can start to burn in seconds.

Allow the toast to cool slightly, slice, and enjoy!