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Cheesy Corn Spread

Total Time

Prep/Total Time: 10 min.


4 cups

Canned Mexicorn lends a sweet twist to this cheesy crowd-pleaser from Jan Henderson of Smackover, Arkansas.


  • 1 can (11 ounces) Mexicorn, drained
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/4 cup chopped onion
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon picante sauce
  • 3 cups shredded cheddar cheese
  • 1/2 cup chopped sweet red pepper
  • Assorted crackers


  1. In a large bowl, combine the first eight ingredients; stir in cheese. Sprinkle with sweet red pepper. Cover and chill for 4 hours. Serve with crackers.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tablespoons: 80 calories, 6g fat (3g saturated fat), 15mg cholesterol, 155mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 3g protein.

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