Mexican Corn Spread Recipe

Elevate your corn on the cob with this vibrant Mexican Corn Spread! Inspired by a Chile Pepper magazine recipe, this twist uses half the original spread mixed with a whole bag of sweet corn for extra flavor and texture. We've halved the lemon juice for a perfectly balanced zing. Perfect for summer barbecues, family gatherings, or a quick weeknight meal.

Prep Time 5 mins
Cook Time 10 mins
Calories 83.7 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Mexican Corn Spread 46

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mexican Corn Spread

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How to Make Mexican Corn Spread

  1. In a medium bowl, combine 1/4 cup mayonnaise, 2 tablespoons lime juice, 1 tablespoon chopped cilantro, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
  2. Gently fold in 16 ounces of cooked frozen corn (thawed and drained).
  3. Taste and adjust seasonings as needed. Add more lime juice for extra tang or chili powder for more heat.
  4. Let the mixture sit at room temperature for at least 15 minutes to allow the flavors to meld.
  5. Spread generously over grilled or boiled corn on the cob using a flexible spatula or spoon.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

2g

Fat

20g

Carbs

0g