Fill a large pot with water, add salt, and set the heat to medium-high. Ensure it is big enough for all your corn to fit properly (my pot only fits 3).
Cut the ends of the corn and remove the corn husk, leaving the rest of the husk on the corn. Boiling the ear of corn with the husk on gives it extra flavor, and this is the way they are cooked in Mexico.
Once the water is boiling, place the corn in the pot to cook.
Lower the heat down to medium and cover the pot with the lid.
After 5 minutes, check the corn for doneness. If they are tender, remove them from the boiling water and pull the husks and silks off of the hot corn carefully.
(This step is optional) If you are using short wooden skewers (Palos para elote), first cut the bottom of the corn with a sharp knife and stick the skewers until securely in place.
First, add a thin layer of Mexican crema (or sour cream) all over the corn with the help of a brush.
Then add, mayo, cotija cheese, and sprinkle the chili powder over the top and finish it off with freshly squeezed lime juice.
Enjoy!