Taco Charcuterie Board

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Fresh Corn Salsa:

4 ears fresh corn, shucked, kernels cut off the cobs

1 tablespoon olive oil

1/4 teaspoon ground cumin

2 limes, juiced

1 Fresno chile, seeded and finely chopped

Kosher salt and freshly ground black pepper

Taco Meat:

1 tablespoon olive oil

1 pound ground beef (80/20)

One 1-ounce package taco seasoning

Refried Black Beans:

One 16-ounce can refried black beans

1/4 cup sour cream

1/4 teaspoon ground cumin

1/4 teaspoon garlic powder

1 lime, juiced

Kosher salt and freshly ground black pepper

Board:

1 1/2 cups shredded iceberg lettuce

1 cup mild tomato salsa (red)

1 cup tomatillo salsa (green)

1 cup shredded sharp Cheddar (about 4 ounces)

1/2 cup pickled jalapeños, drained

1/2 cup sour cream

4 radishes, thinly sliced

12 hard taco shells (from one 4.6-ounce package), warmed according to package instructions

12 street taco-size soft flour tortillas (from one 11-ounce package), warmed according to package instructions

1 small bunch fresh cilantro leaves and tender stems, for serving

4 limes, cut into small wedges, for serving

Hot sauce, for serving