This study aimed to determine the degree of preference for the sensory characteristics of corn (Zea mays) spread enriched with carabao’s milk using an experimental-descriptive comparative design. Three treatments—Treatment 1 (White Corn), Treatment 2 (Yellow Dent Corn), and Treatment 3 (Sweet Corn)—were evaluated in terms of appearance, aroma, taste, texture, and overall acceptability. The research involved 60 purposively selected participants from Valencia and Jagna, Bohol, including cookery teachers, senior high school students, industry practitioners, and potential consumers. Data were analyzed using the weighted mean to assess preference levels. Repeated Measures ANOVA was applied when normality assumptions were met, while the Friedman test served as a non-parametric alternative. Pairwise comparison was conducted to identify specific differences among treatments. A 4-point hedonic scale was utilized to measure preference. Results showed that Treatment 3 (Sweet Corn) spread obtained the highest grand mean (3.62), described as “Most Preferred,” followed by Treatment 1 (White Corn, 3.28) and Treatment 2 (Yellow Dent Corn, 3.26). Statistical analysis confirmed significant differences among treatments, indicating that respondents did not rate the spreads equally. Nutritional analysis conducted by First Analytical Services and Technical Cooperatives (F.A.S.T.) Laboratories further highlighted the product’s nutrient profile per 100g: carbohydrates (27.7g) and sugars (13.4g) as primary contributors, moderate protein (3.55g), low total fat (1.40g), and negligible trans fat. Free of added preservatives, the spread offers a wholesome, energy-boosting, healthier alternative to traditional dairy-rich spreads. Overall, Sweet Corn spread enriched with carabao’s milk emerged as the most favored option, underscoring its potential for product development, community nutrition, and marketability. Moreover, the study highlights the importance of utilizing locally available food resources, particularly sweet corn and carabao’s milk, to promote community-based nutrition, lessen dependence on imported dairy products, and strengthen local agricultural value chains.