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Corn Chili

Recipe name:
Corn Chili

Recipe category:
Main Dish

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Recipe detials:

4 plump ears of corn 5 Ancho chilies, -- stems removed, seeded 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon ground Mexican oregano 2 tablespoons corn oil 1 large onion, finely diced 4 garlic clove minced 1 12-ounce bottle Mexican beer 3/4 cup chicken stock Salt Lime juice 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 1/2 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 puree, 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

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Corn Chili

Can someone tell me more about corn chili should be expanded in quick fashion maybe that thoroughly what are the ins and outs of it.