Cheesy Corn Spread Recipe
Cheesy Corn Spread Recipe photo by Taste of Home
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Cheesy Corn Spread Recipe

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Canned Mexicorn lends a sweet twist to this cheesy crowd-pleaser from Jan Henderson of Smackover, Arkansas.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:32 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 32 servings


  • 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

Nutritional Facts

2 tablespoons: 80 calories, 6g fat (3g saturated fat), 15mg cholesterol, 155mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.


  1. 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.
Originally published as Cheesy Corn Spread in Taste of Home April/May 2003, p13

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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2princesses2luv User ID: 4369472 62337
Reviewed Jan. 5, 2014

"This was easy to throw together. I only used 1/2 of the jalapeno because I was bringing it to a party for adults & kids."

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