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Cheesy Corn Spread Recipe

Cheesy Corn Spread Recipe

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

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

  • 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.

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.

Wine Pairings

Sweet Red Wine

Enjoy this recipe with a sweet red wine.