Elotes, otherwise known as Mexican street corn, is a hot food trend right now for good reason: it's really, really good. The recipe makes enough topping for about 6-8 medium ears of corn.
Preheat grill to 350° Fahrenheit and when hot, oil grates to prevent sticking. Husk and remove silk from corn. Grill corn until cooked through, about 8-10 minutes, rotating frequently. Remove from grill and set aside.
While corn is cooking, whisk together mayonnaise, crema or sour cream, 1/2 teaspoon Mexican spice blend, and lime juice in a small bowl until combined. Season with salt and pepper to taste.
On a small plate, add crumbled cotija cheese or shredded chesee blend and chopped cilantro. Stir together with a fork or toss using clean fingers until combined.
Spread mayonnaise mixture over hot corn, then either roll in the cheese or sprinkle it on, about 1-2 oz per piece of corn. Sprinkle with any additional Mexican spice blend and more salt and pepper as desired. Serve immediately.