1/2 cup unsalted butter, plus more for greasing
1/2 cup granulated sugar
7 to 8 cups corn kernels (from about 9 ears)
1/4 cup heavy cream
1/4 cup whole milk
5 large eggs, separated
3/4 cup all-purpose flour
3/4 cup rice flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 ounces dried green chiles, rehydrated for 30 minutes in 4 cups boiling water, peeled, sliced into 1/4-inch strips and roughly chopped, water reserved
2 teaspoons dried Mexican oregano or marjoram leaves, crumbled
1 1/2 teaspoons kosher salt
6 cloves garlic, peeled and finely diced
1/2 white onion, peeled and cut into 1/4-inch dice
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
1 tablespoon kosher salt
1 tablespoon red wine vinegar
1 teaspoon dried oregano
16 guajillo chiles, stemmed and seeded
8 ancho chiles, stemmed and seeded
4 chiles de arbol, stemmed
2 cloves garlic, peeled
1/2 white onion, peeled and coarsely chopped
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