Southwest Corn Spread Recipe

5 1 1
Southwest Corn Spread Recipe
Southwest Corn Spread Recipe photo by Taste of Home
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Southwest Corn Spread Recipe

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5 1 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling

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
  • Crackers or tortilla chips

Directions

In a mixing bowl, combine cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper and salt. Stir in corn and walnuts if desired. 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

  • 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
  • Crackers or tortilla chips
  1. In a mixing bowl, combine cream cheese and lime juice until smooth. Beat in the chilies, onions, cumin, cayenne pepper and salt. Stir in corn and walnuts if desired. 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

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oe50 User ID: 2806267 132240
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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