Spicy Corn Cheese Ball

Sally Muhl


  • 3/4 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • 1 cup corn, canned or frozen, thawed and drained well
  • 1 clove garlic, chopped
  • 2 tbsp chopped canned chipotle in adobo
  • 1 cup shredded sharp cheddar cheese
  • 1 1/2 tbsp ground cumin
  • Corn chips or crackers, for serving
  • 8 oz cream cheese, softened
  • 1/4 tsp coarse salt


  1. Using a stand mixer or a bowl and a spatula, mix together the cream cheese, cheddar, corn, scallions, chipotle, 2 tablespoons of the chopped cilantro (reserve the rest for coating the cheese ball), garlic, cumin, and salt until combined.
  2. Form the mixture into a ball and cover with plastic wrap; refrigerate for at least two hours or overnight.