Corn Chili

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