Brenda Gantt Corn Dip Recipe

Brenda Gantt’s Corn Dip Recipe isn’t just another party snack—it’s a full-on flavor fiesta straight from the queen of Southern comfort herself.

This creamy, cheesy, and slightly spicy dip brings together roasted corn, jalapeños, and a tangy blend of sour cream and mayo. It’s the kind of dish that disappears before the chips are gone.

I first found it tucked inside Brenda’s beloved cookbook, the same place I discovered her legendary dishes like cornbread salad, squash casserole & white lily biscuits.

After testing, tweaking, and taste-testing (a lot), I knew this one needed a spotlight of its own. It’s fast, foolproof, and family-approved.

If you want to make this dish for a crowd or just craving something cozy and bold, this dip hits every note.

Ingredients for Brenda Gantt Corn Dip

• 2 cans of Mexican-style corn: Adds a sweet and smoky roasted corn flavor that is the base of the dip.
• 1 small can of chopped green chilies: Provides a mild heat and fresh pepper flavor.
• 2 cups grated cheese (cheddar or Monterey Jack): Gives the dip a creamy, rich texture and nutty cheese flavor.
• 1 cup mayonnaise: Contributes creaminess and tang.
• 1 cup sour cream: Adds a cool, tangy contrast to the other ingredients.
• 3 green onions, finely chopped: Provides a punch of freshness and mild onion flavor.
• 1 medium-sized bell pepper, diced: Brings a crisp, sweet bite and texture.
• 3 jalapeno peppers, seeds removed and finely chopped: Adds a spicy kick of heat to balance out the other ingredients.

Kitchen Tools

• Large mixing bowl: Allows you to combine all of the corn dip ingredients together at once with ample room to stir.
• Sharp knife: Essential for precisely chopping ingredients like the green onions, bell pepper, and jalapeños.
• Cutting board: Provides a safe surface for cutting up ingredients using your sharp knife.
• Spoon for stirring: Enables you to thoroughly incorporate all the ingredients into a creamy dip consistency without making a mess.

How To Make Brenda Gantt’s Corn Dip

Step 1: Combine Corn and Chilies

First, combine the drained Mexican-style corn and chopped green chilies in a large mixing bowl.

Step 2: Add Grated Cheese

Add grated cheese to the bowl.

Step 3: Add Mayonnaise and Sour Cream

Measure and add mayonnaise and sour cream to the mixture. Stir the ingredients well to combine.

Step 4: Chop Green Onions

Chop the green onions, both the green and white parts, into small pieces. Add them to the bowl.

Step 5: Dice Bell Pepper

Now, dice bell pepper into small pieces and incorporate it into the mixture.

Step 6: Chop Jalapeno Peppers

Finely chop the jalapeno peppers, removing the seeds for milder heat. Add them to the bowl.

Step 7: Stir Thoroughly

Stir all the ingredients thoroughly until well combined.

Step 8: Serve with Corn Chips

Serve the corn dip with your favorite corn chips.

Chef Special Recipe Notes

• Drain that corn! Skip the soggy dip by pouring off all liquid from the canned corn before mixing. Nobody wants a watery mess.
• Chop it fine. The smaller you dice those green onions, bell peppers, and jalapeños, the smoother and more scoopable the dip.
• Control the heat. No seeds = mild. A few seeds = just enough kick. Leave them in if you’re feeling brave.
• Stir like you mean it. Use a sturdy spoon and mash it all together until creamy and well blended. No shortcuts here.
• Chill out. Let the dip sit in the fridge for 30 minutes (or more). The flavors love that extra time to mingle.
• Too thick? No problem. A splash of milk will loosen things up before serving.
• Grate your own cheese. Trust me—freshly shredded cheddar or Monterey Jack melts better and tastes richer than the bagged kind.

Few Brenda Gantt Corn Dip Variations

Here are some easy variations for Brenda Gantt’s famous Corn Dip:

Twist 1: Spice It Up, Y’all

Feeling fiery? Throw in some extra diced jalapeños or a sprinkle of cayenne pepper. Adding more heat turns up the volume on an already rocking flavor combo.

Twist 2: Get Cheesy

In the mood for more cheese? Mix in 1-2 cups of shredded pepper jack or cotija for a punch of cheesy goodness. More cheese = more drool-worthy!

Twist 3: Veg Out

Veggies, come on down! Stir in 1 cup of mixed diced veggies like zucchini, black beans or your other faves. The crunch and color make this dip even more lovable.

Twist 4: Lean and Green

Want a lighter dip? Swap out some of the sour cream for plain Greek yogurt. Still creamy, but way less guilt! Add more diced green onions while you’re at it.

Twist 5: South of the Border

Hola, salsa! Swap the canned chilies for 1/2 cup of your favorite salsa verde or roja. Olé that Tex-Mex flavor!

Leftover Storage Tips & Ideas

This corn dip tastes best fresh, but it can be refrigerated for up to 5 days. To keep it from drying out, store it in an airtight container. The flavors may slightly dull over time, so for peak freshness and taste it’s best to enjoy it within 3 days.

When ready to serve again, let the dip sit out for 30 minutes to soften up before stirring vigorously to recombine.

If the dip seems too thick after storing, mix in 1-2 tablespoons of milk to thin it back out before serving.

Leftover Ideas

Leftover corn dip? No way! But on the very rare chance you have some, put that yummy goodness to use. Here are creative ways to repurpose any remains:

Cheese Dip: Reheat leftover corn dip and use it as an instant queso dip with tortilla chips for dipping.

Enchiladas: Stuff corn dip into flour tortillas along with shredded rotisserie chicken. Roll up, bake, top with enchilada sauce and cheese for amazing flavor.

Breakfast Hash: Cook potatoes, peppers and onions. Add corn dip and eggs for a southwestern style breakfast hash.

Nachos: Pile chips high with corn dip, beans, salsa and other favorite nacho toppings. Melt cheese on top for easy ooey-gooey nachos.

Brenda Gantt Corn Dip Recipe FAQs

Here are some common FAQs for Brenda Gantt’s Corn Dip recipe:

Can I prepare the dip ahead of time?

Definitely! You can make the corn dip 1-2 days in advance. Cover it and put it in the fridge until you’re ready to serve. The flavors will develop even more over time.

What kind of corn should I use?

For best flavor, use high-quality Mexican-style roasted or grilled corn. The char from grilling gives a delicious sweetness.

Can I use frozen corn instead of canned?

Sure! If using frozen corn kernels, run them under cool water to thaw first before adding to the dip. Pat dry well with paper towels.

Is this dip spicy?

The amount of spice depends on how much jalapeño you add. For mild spice, remove all seeds first. For medium heat, leave a few seeds in. For extra zing, dice up 1-2 additional peppers!

What goes well with this corn dip?

Serve with corn chips, tortilla chips, crackers, bread cubes, fresh veggies, or sliced apple and pear.

Should I use store-bought or freshly shredded cheese?

Freshly shredded cheese leads to a creamier, richer dip texture. Pre-shredded cheese works too but may make it slightly drier.

Can I lighten up this dip at all?

Yes! Substitute Greek yogurt for half of the sour cream to reduce fat and calories while retaining creaminess.

Let me know in the comment box if you have any other questions!

Wrapping Up

Brenda Gantt Corn Dip isn’t just a recipe—it’s a Southern staple that brings folks together. It’s bold, creamy, and always the first dish to vanish at any table.

Simple to make, impossible to forget, and perfect for any crowd or cozy night in. If you’re craving comfort with a little kick, this dip delivers every time.

Try it once, and it might just earn a permanent spot in your recipe box—right next to Brenda’s other classics & don’t forget to follow my Pinterest.