Cheesy Corn Spread Recipe

Cheesy Corn Spread Recipe photo by Taste of Home

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Canned Mexicorn lends a sweet twist to this cheesy crowd-pleaser from Jan Henderson of Smackover, Arkansas.

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Cheesy Corn Spread Recipe

Prep/Total Time: 10 min.

Yield: 32 Servings

10 10

Ingredients

1 can (11 ounces) Mexicorn, drained
1/2 cup sour cream
1/2 cup mayonnaise
1 can (4 ounces) chopped green chilies, undrained
1/4 cup chopped onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon ground cumin
1 tablespoon picante sauce
3 cups (12 ounces) shredded cheddar cheese
1/2 cup chopped sweet red pepper
Assorted crackers

Directions

In a large bowl, combine the first eight ingredients; stir in cheese. Sprinkle with sweet red pepper. Cover and chill for 4 hours. Serve with crackers. Yield: 4 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (2 tablespoons) equals 80 calories, 6 g fat (3 g saturated fat), 15 mg cholesterol, 155 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein.

Originally published as Cheesy Corn Spread in Taste of Home April/May 2003, p13