Spicy Creamy Roasted Corn & Black Bean Dip #RSC |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a spicy and creamy dip that will have you coming back for more! Ingredients:
4 large ears of corn (equal to 4 cups) |
1 (16 ounce) can black beans (drained and rinsed) |
1 1/4 cups monterey jack cheese (shredded) |
8 ounces cream cheese (diced) |
8 ounces sour cream |
1 teaspoon garlic powder |
1 teaspoon cayenne pepper |
1 (6 ounce) can jalapeno peppers (diced) |
1 (13 ounce) bag tortilla chips |
reynolds wrap foil |
Directions:
1. Shuck corn.
2. Wet corn.
3. wrap corn in REYNOLDS WRAP ALUMINUM FOIL.
4. Roast corn on a hot grill for 20 minutes or until tender (be sure to rotate it).
5. Cut corn from cob.
6. Place corn, beans, garlic, cheyenne pepper & jalapenos into large sauce pan and mix over medium heat.
7. Once warm, add monterrey jack cheese, sour cream & cream cheese.
8. Stir until melted.
9. Put in a serving dish and serve with tortilla chips.
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