Recipe: Dou Sriracha Elote

ingredients (per 4 ears of corn)

• 4 ears corn, husked

• 2–3 tbsp mayo

• 1–2 tbsp sour cream or crema

• 1–3 tbsp dou sriracha (dial based on chaos tolerance)

• ½ tsp garlic powder

• squeeze of lime

• 2 tbsp cotija or queso fresco, crumbled

• 2 scallions, thin-sliced (yes this slaps)

• cilantro, chopped

• optional: tajín, toasted sesame, crispy shallots (trust me), a drizzle of snack oil

method

1. grill the corn

   high heat. char it like it borrowed money. rotate until evenly blistered.

2. make the dou sauce

   mix mayo + sour cream + sriracha + garlic powder + lime.

   should taste creamy → spicy → citrusy → slightly addictive.

   if it tastes “fine,” add more sriracha AND a pinch of salt.

3. coat

   while corn is hot, slather with the sauce. don’t be shy; this isn’t a skincare routine.

4. adorn

   sprinkle cotija → scallions → cilantro.

   optional flex: dust with tajín, drizzle snack oil for shine, or top with crispy shallots for peak pan-asian chaos.

5. serve

   with lime wedges + a warning label.

tastes like summer, smoke, creamy heat, and a tiny whisper saying “one more won’t hurt” (it will).