Southwest Corn Spread

Name: Southwest Corn Spread
Prep time: 10 min
Total time: 10 min
Yield: about 3 cups.
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

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

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

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.

Originally published as Southwest Corn Spread in Holiday & Celebrations Cookbook 2003

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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).

Southwest Corn Spread

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