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

Southwest Corn Spread Recipe

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My Aunt Christine shared this recipe with me at a family reunion a few years ago. The thick spread's southwestern flavor has mass appeal. —Rebecca Sue Dickson, Iredell, Texas
TOTAL TIME: Prep: 10 min. + chilling
MAKES:24 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 24 servings

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup lime juice
  • 1 can (4 ounces) chopped green chilies
  • 3 green onions, thinly sliced
  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon pepper
  • 1/2 to 1 teaspoon salt
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1 cup chopped walnuts, optional
  • Tortilla chips or crackers

Directions

  1. In a large bowl, beat cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper until combined. Stir in corn and walnuts if desired.
  2. Cover and refrigerate for at least 4 hours. Serve with crackers or chips. Yield: about 3 cups.
Originally published as Southwest Corn Spread in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p32

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Southwest Corn Spread

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Reviewed Jan. 6, 2013

This is a great recipe! Every time I make it, I have someone ask for the recipe. I use Mexicorn or the Southwestern Corn (with black beans).

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