Peel back the husks of the corn but do not tear them off completely. Remove the silk and then replace the husks to wrap around the corn.
Place the corn on a preheated grill and cook for about 15 minutes, turning every few minutes. The husks may char, this is perfectly normal.
The corn is done when the kernels are bright yellow. Remove husks and serve with butter, salt, elote seasoning, and more.
Notes
For Elote Seasoning: Combine 1/2 cup crumbled cotija cheese, 1/4 cup mayo, 1/4 cup sour cream, 1 tablespoon lime juice, 1 clove of garlic (minced), and 1/2 teaspoon chili powder in a bowl. Spread over the corn and top with more cotija cheese and chili powder.