Southwest Corn Spread

I found this tasty little appetizer in the Taste of Home Summer Appetizers July 14, 2009 issue while standing in line at the grocery store. All in all, I think it's a keeper as long as you know your eaters and how hot and spicy they like their food. The cream cheese and lime juice do offer some reprieve to the spiciness that makes your lips tingle. From start to finish, I was in the kitchen less than 10 minutes.

Southwest Corn Spread

Tips: Start with small amounts of the seasoning until you find your optimal spiciness. I know I did not add the full tablespoon of cumin. I used my kitchen scissors to cut the green onions up - saved me from washing a cutting mat. This dish can be consumed once you make it without the 4 hour wait time, although it is slightly better if the spices have a bit of time to mingle.

Alterations: I substituted the Lime Juice with Lemon Juice, and it tasted great. When I made this dish, I realized that I was out of cayenne pepper, so in with the chili powder. I'd recommend no more than a 1/2 teaspoon of chili powder, and you should have a nice kick to it. A 7 oz. can of chopped green chilies found their way into the bowl instead of the 4 oz. can., and I upgraded to a 15 oz. can of corn. What can I say? I like corn. The walnuts stayed in the drawer on this one.