This recipe uses Hot Line Garlicky Gringo Hot Sauce.
- 2 to 4 ounces Garlicky Greengo
- 1/4 cup Mayo
- 3 TB sour cream
- 3 TB minced fresh parsley
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 1/4 tsp ground black pepper
- 1/4 tsp cayenne pepper (optional)
- 4 tsp juice from 1 lime
- 1 oz grated Cotija cheese
Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled corn on the cobb.