Save on Pinterest

Southwest Corn Spread

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
    about 3 cups


  • 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


  • 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.
  • Cover and refrigerate for at least 4 hours. Serve with crackers or chips.

Recommended Video


Click stars to rate
Average Rating:
  • oe50
    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).

  • Luscious118
    Jul 11, 2012

    No comment left

  • magsei
    Nov 25, 2009

    No comment left