CHARRED CORN 7-LAYER DIP

Charred Corn 7-Layer Dip image

Provided by Molly Yeh

Time 2h20m

Yield 8 to 12 servings

Number Of Ingredients 29

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

Steps:

To make the roasted corn salsa: Heat 1 tablespoon olive oil in a 12-inch cast-iron skillet over medium-high heat. Add the corn kernels and stir to coat in the oil. Season with salt. Cook until the corn kernels are browned and blistered, 6 to 8 minutes. Remove from the heat and pour into a bowl. While still hot, add the cilantro, chile, lime juice, onion and the remaining tablespoon olive oil. Stir to combine. Season with salt, if needed, and a couple turns of black pepper. Allow to cool to room temperature.
Spread the Refried Beans on the bottom of a 9-by-13-inch baking dish in an even layer.
Carefully spread the Guacamole in an even layer over the beans.
Mix together in a medium bowl the sour cream, coriander, smoked paprika and 1 teaspoon salt until thoroughly combined. Carefully spread the sour cream on top of the layer of Guacamole.
To complete the remaining layers, sprinkle the Cotija evenly over the corn salsa. Top the Cotija with the radishes. Sprinkle the green onions on top. Drizzle with hot sauce, if desired. Serve with the limey tortilla chips.
Heat the oil in a 12-inch cast-iron pan over medium heat. Add the onion and garlic. Season with 1 teaspoon salt. Cook until the garlic and onion are softened and fragrant, about 5 minutes. Add the beans, green chiles, chipotles and sauce. Season with the remaining teaspoon salt. Stir to combine until the beans are coated, then cook for 2 minutes. Add the chicken broth and stir to incorporate. Increase the heat to medium-high. Bring to a boil and reduce to a simmer. Simmer until the chicken broth is slightly reduced and thickened to a gravy, 10 to 12 minutes. Turn off the heat and transfer the beans to a food processor with a blade attachment or to a high-speed blender. Puree until smooth. Season with salt.
In a large bowl, add the avocados, cilantro, lime zest and juice and salt. Mash until smooth but still slightly chunky.