Corn Chili
Yield
6 servingsPrep
20 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ears |
corn
|
*
|
| 5 | each |
ancho chilies
|
*
|
| 2 | teaspoons |
cumin
|
|
| 1 | teaspoon |
coriander
|
|
| 1 | teaspoon |
oregano
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
diced |
|
| 4 | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ears |
corn
|
*
|
| 5 | each |
ancho chilies
|
*
|
| 1E+1 | ml |
cumin
|
|
| 5 | ml |
coriander
|
|
| 5 | ml |
oregano
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
onions
diced |
|
| 4 | each |
garlic cloves
minced |
|
Directions
Cut kernels from corn cobs and set aside; you should have 2 cups of whole kernels.
With the back of a knife, scrape down cobs to remove liquid and pulp.
Reserve in a small bowl; you should have a ½ cup of corn puree.
Soak chilies in hot water to cover until soft.
Drain, reserving soaking liquid.
In a blender combine chilies, cumin, coriander, oregano and tortillas.
Blend, adding just enough reserved chile liquid to make a thick paste.
Heat oil in a saucepan over medium-high heat.
Pour in chile paste and fry for about 3 minutes, or until it thickens.
Add onion, garlic and corn kernels and fry 2 minutes more.
Add corn purée, beer and chicken stock. Bring to a boil, and simmer for 40 minutes, or until mixture is thick and flavorful.
Season to taste with salt and lime juice
