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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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~ You can grill the corn on the cob and serve it with flavored butters ,ect...but for me,I like the grilled corn used like this for a change~ Ingredients:
4 ears of sweet corn |
2-10.5 cans of black beans,drained,rinised |
1 large red onion,chopped |
2-8 oz. cream cheese,softened |
1 bottle roasted raspberry chipotle sauce |
Directions:
1. Peel back the husks on the ear of corn,removing all the strands of silk.
2. Fold back the husks on the corn,tie with twine,and soak in cold water for about 1 hour.
3. Place on grill,and grill for about 25 to 30 minutes,turning frequently.
4. When the corn begins to steam(then it should be done).
5. Shuck the corn and strip the kernels from the corn cob.
6. Place the black beans in a oven proof plate.
7. Sprinkle onions and roasted corn kernels on top.
8. Gently spread cream cheese over onions and corn.
9. Pour and spread the roasted raspberry chipotle sauce over all.
10. Place on grill,close lid and allow the mixture to heat through.
11. ~Serve with corn chips or tortilla ~
12. Note: Roasted Raspberry Chipotle Sauce is one of my Grandsons favorites,and for a quick snack for them I will spread a warm flour tortilla with about 1 tablespoon of cream cheese and drizzle with the sauce,roll up.....Happy Faces
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