Step 1: Prepare your corn by removing all husks and silks. Rinse thoroughly and pat dry. If grilling, you can leave a few inner husks attached to use as a handle.
Step 2: Preheat your grill to medium-high heat. Lightly brush the shucked corn with olive oil. Place the corn directly on the grill grates and cook, turning every few minutes, until kernels are tender and lightly charred on all sides (about 8-12 minutes). Alternatively, roast corn at 400°F (200°C) for 20-25 minutes or boil for 5-7 minutes.
Step 3: While the corn is cooking, prepare the creamy coating. In a medium bowl, whisk together the mayonnaise, Mexican crema, fresh lime juice, minced garlic, and salt. Taste and adjust seasoning as needed.
Step 4: Once the corn is cooked and still warm, generously brush or spread the creamy mayonnaise mixture over each cob, ensuring it’s fully coated.
Step 5: Roll the coated corn in the crumbled Cotija cheese, pressing gently to make sure it sticks.
Step 6: Sprinkle liberally with chili powder and a final squeeze of fresh lime juice. Garnish with fresh chopped cilantro if desired. Serve immediately and enjoy your delicious elote corn recipe!