Begin by heating your grill to medium-high. Grill the corn for about 10–12 minutes, turning occasionally, until well-charred. Once grilled, allow it to cool, then remove the kernels from the cob. Next, roast the poblano peppers on the grill until they are blistered and charred, about 8–10 minutes. Once done, place them in a bowl, cover, and let them steam for 5 minutes before peeling and dicing.

In a large mixing bowl, combine the cooled corn kernels, diced poblano peppers, mayo, sour cream, cotija cheese, jack cheese, cilantro, lime juice, lime zest, chili powder, black pepper, and cumin. Stir well until all ingredients are thoroughly mixed, and set aside.

Season your preferred cut of steak liberally with kosher salt on both sides. Preheat your grill to high heat and sear the steak for about 2 minutes per side until nicely browned. After that, move the steak to indirect heat and continue grilling until it reaches an internal temperature of 128°F for medium-rare, about 4–6 additional minutes. Once cooked, remove the steak from the grill and let it rest for 8 minutes to lock in the juices.

While the steak rests, take a French loaf and carefully slice it in half lengthwise. Use your fingers or a spoon to hollow out the bread slightly, creating a cavity that will hold your delicious filling.

Layer the hollowed-out halves of the French loaf with slices of Oaxaca cheese, ensuring an even distribution. Next, arrange the sliced steak on top of the cheese, followed by a generous portion of the elote mixture.

Return the assembled bread boats to the grill, placing them over indirect heat. Close the lid and grill for 15–20 minutes at 350°F, or until the cheese is melted and bubbly, and the bread is toasted to a golden brown.

Once the Steak Elote Bread Boats are cooked, carefully remove them from the grill. Drizzle with Mexican crema and sprinkle with fresh parsley for a vibrant, colorful finish.