Corn Chili

1. 1

   Cut kernels from corn cobs and set aside; you should have 2 cups of whole kernels.

2. 2

   With the back of a knife, scrape down cobs to remove liquid and pulp.

3. 3

   Reserve in a small bowl; you should have a 1/2 cup of corn puree.

4. 4

   Soak chilies in hot water to cover until soft.

5. 5

   Drain, reserving soaking liquid.

6. 6

   In a blender combine chilies, cumin, coriander, oregano and tortillas.

7. 7

   Blend, adding just enough reserved chile liquid to make a thick paste.

8. 8

   Heat oil in a saucepan over medium-high heat.

9. 9

   Pour in chile paste and fry for about 3 minutes, or until it thickens.

10. 10

    Add onion, garlic and corn kernels and fry 2 minutes more.

11. 11

    Add corn puree, beer and chicken stock.

12. 12

    Bring to a boil, and simmer for 40 minutes, or until mixture is thick and flavorful.

13. 13

    Season to taste with salt and lime juice

No additional tips available.