Charred Corn 7 Layer Dip

Ingredients

• 2 tablespoons extra-virgin olive oil
• 4 ears fresh yellow or white corn, kernels cut from the cobs (or 4 cups canned or frozen and thawed corn kernels)
• Kosher salt and freshly ground black pepper
• 1/4 cup (10 grams) chopped fresh cilantro
• 1 red Fresno chile (20 grams), seeded and finely diced
• 1 lime, juiced
• 1 small red onion (or 1/2 large; 175 grams), finely chopped
• Refried Beans, recipe follows (or store-bought is fine)
• Guacamole, recipe follows (or store-bought is fine)
• 1 pint (454 grams) sour cream
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 5 ounces (from a 10-ounce wheel) Cotija, crumbled
• 4 red radishes (50 grams), thinly sliced
• 4 green onions (28 grams), dark and light green parts only, sliced
• Hot sauce, optional
• One 17-ounce bag lime-flavored tortilla chips
• 1 1/2 tablespoons (20 grams) olive oil
• 1 small yellow onion (97 grams), roughly chopped
• 2 cloves garlic (8 grams), roughly chopped
• 2 teaspoons kosher salt, plus more as needed
• Two 15.5-ounce/465-gram cans pinto beans, drained and rinsed
• One 4-ounce/117-gram can diced green chiles (mild, medium or hot—your choice!)
• 2 chipotle peppers in adobo (52 grams) with 1 tablespoon sauce (from a 7-ounce can)
• 1 1/4 cups (287 grams) low-sodium chicken broth, plus more as needed
• 4 large avocados, halved, peeled and pitted
• 1/2 cup (20 grams) cilantro leaves and tender stems, finely chopped
• Zest of 1 large lime, plus the juice of 2 limes (40 grams)
• 1 teaspoon kosher salt, plus more to taste

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