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Southwest Corn Spread Recipe

Southwest Corn Spread Recipe

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 YIELD:24 servings


  • 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


  • 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.

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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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