Corn Chili

• 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

1. Cut kernels from corn cobs and set aside; you should have 2 cups of whole kernels.
2. With the back of a knife, scrape down cobs to remove liquid and pulp.
3. Reserve in a small bowl; you should have a 1/2 cup of corn puree.
4. Soak chilies in hot water to cover until soft.
5. Drain, reserving soaking liquid.
6. In a blender combine chilies, cumin, coriander, oregano and tortillas.
7. Blend, adding just enough reserved chile liquid to make a thick paste.
8. Heat oil in a saucepan over medium-high heat.
9. Pour in chile paste and fry for about 3 minutes, or until it thickens.
10. Add onion, garlic and corn kernels and fry 2 minutes more.
11. Add corn puree, beer and chicken stock.
12. Bring to a boil, and simmer for 40 minutes, or until mixture is thick and flavorful.
13. Season to taste with salt and lime juice

corn, ancho chilies, cumin, coriander, oregano, vegetable oil, onions, garlic

Taken from recipeland.com/recipe/v/corn-chili-46722 (may not work)