Roast the corn and poblano peppers until charred. Remove the corn kernels from the cob and peel the blistered skin from the poblano pepper.

In a large mixing bowl, combine mayo, sour cream, roasted corn, diced poblano pepper, cilantro, lime juice, lime zest, cotija cheese, jack cheese, chili powder, salt, pepper, and cumin. Mix well.

Season your preferred cut of steak (such as strip steak) with kosher salt, ensuring that both sides are evenly coated.

Preheat your grill to direct heat.

Place the seasoned steak on the grill over direct heat and cook for approximately 2 minutes per side.

After searing, move the steak to the indirect heat side of the grill.

Continue grilling the steak on the indirect heat side until it reaches an internal temperature of 128°F.

Remove the steak from the grill and let it rest for 8 minutes.

Hollow out the core of a French loaf.

Layer Oaxaca cheese inside the hollowed-out French loaf.

Slice the grilled steak into thin strips and place them on top of the cheese layer within the bread boat.

Top the steak with the prepared elote mixture.

Place the assembled bread boat on the grill or in an oven preheated to 350°F.

Cook for approximately 15-20 minutes, or until the cheese has melted and the bread is toasted.

Remove the bread boat from the heat and let it cool slightly.

Garnish the Steak Elote Bread Boat with Mexican Crema and chopped parsley.

Cut the bread boat into individual servings and enjoy.