How to Make Elotes Tatemados

Elotes tatemados, or field-roasted corn, is a delicious side dish that often accompanies mole dishes in Mexican cuisine. When you make elotes tatemados, feel free to adjust the ingredients to taste or even come up with a few variations of your own.

Things You'll Need

• Open grill or barbecue
• Brush
• 12 ears of unhusked corn, either white or yellow
• 12 limes
• 10 dried pequines chilies
• Salt
• 1/4 cup butter or margarine
• Pepper
• Chili powder

Instructions

1. Make your elotes tatemados by placing the pequines chilies in a large saucepan, and saute them until the chilies turn a deep red, while will take roughly 30 seconds. Remove the chilies from the heat, and place them in a food processor or blender until you achieve a fine puree. Set the mixture aside.

2. Roast the unhusked ears of corn on an open grill or barbecue for around 30 minutes. Remove the ears from the grill and allow them to cool.

3. Take off the outer husks of the ears of corn, and place the corn back on the open grill or barbecue. The outer husks should have helped to seal the natural juices of the corn.

4. Dissolve about 5 tsp. of salt into a cup of water. Brush each ear of corn with the salt water while still on the grill.

5. Follow up the brushing of salt water with an equal application of butter or margarine and the marinade from the chilies. Don't be afraid to apply a heavy coat of butter when you make elotes tatemados.

6. Continue roasting the elotes tatemados on the open grill or barbecue until the kernels start to turn golden brown. Turn the ears so that each one is evenly roasted. There is no set time for how long you should roast each ear of corn when you make elotes tatemados, since the type of grill will cause variations.

7. Remove the ears of corn from the fire. Cut each lime in half and squeeze them over the ear of corn until it is saturated with lime juice.

8. Apply a dusting of salt to taste. You may also sprinkle ground pepper or even a little chili pepper for an added kick.

9. Place the elotes tatemados back into their outer husks if you wish for a more interesting presentation on the plate. Serve with white rice, refried beans and the entree of your choice for a traditional Mexican meal.

Tips & Warnings

• You can substitute 1/4 cup of mayonnaise for the butter or margarine if you wish.