Corn Chili

Directions

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