Spicy Creamy Roasted Corn & Black Bean Dip #RSC

• 4 large ears of corn (equal to 4 cups)
• 1 (16 ounce) can black beans (drained and rinsed)
• 1 14 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

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.

ears of corn, black beans, cheese, cream cheese, sour cream, garlic, cayenne pepper, jalapeno peppers, tortilla chips, foil

Taken from www.food.com/recipe/spicy-creamy-roasted-corn-black-bean-dip-rsc-487663 (may not work)