Summer Lovin': Mexican Corn

Summer technically ends tomorrow (endless cheering), and I could wax on about all that good, hot, sticky, frappe, popsicle fun . . . but instead I'll mention one of our new favorites.
This recipe is so amazing that I'm sure we've made every member of Phil's immediate family sick of it--because we either served it or brought it to nearly every extended family get-together that we could. To be fair, we first had it well over a year ago at the O'Donnells . . . shows you how we all have good gourmet sources, Cooks Illustrated Magazine.

Mexican-Style Grilled Corn
1/4 C mayo (we use that new olive oil base one, because the idea of mayo sort of makes me gag a little)
3 T sour cream (we have special feelings for Daisy)
3 T cilantro leaves, minced (we use an obscene amount)
1 medium clove garlic, pressed (we use like 3 or 4 large ones; we also buy mint gum in bulk at Costco)
3/4 t chili powder
1/4 t black pepper
1/4 t cayenne pepper
4 t lime juice/juice from one lime (we use keylime flavoring 'cuz we always have that on hand; limes . . . well, somehow when we have them on hand that means we also probably have G&T fixings on hand)
1 ounce Pecorino Romano cheese, grated OR about 1/2 C

Mix all this goodness together with a fork. Lick the fork. Get a new fork, and slather your saucey-sauce onto corn that has previously been grilled a la individually wrapped in tin foil. Magnifique. We just tried it tonight on some Jones Family Farm locally grown corn, and survey says: Extra-Magnifique.

You're welcome!