Brenda Gantt is always been my favorite for southern recipes. If you’re heading to a gathering and want to bring something that everyone will rave about – this is it. Brenda Gantt’s famous Corn Dip is creamy, cheesy, crunchy, and just the right amount of spicy.
Whether it’s for a cookout, game day, church potluck, or like Brenda says, “just because,” this Brenda Gantt Corn Dip Recipe is one you’ll try again and again. Just like the Brenda Gantt’s Squash Alabama Casserole.
Trust me, once you whip this up, it’s going to be your go-to crowd-pleaser. So grab your biggest mixing bowl, because this recipe makes a heap – and it disappears fast!
What Does Brenda Gantt Corn Dip Taste Like?
I tried this Brenda Gantt style southern corn dip over 100 times. This corn dip is a beautiful combo of creamy, crunchy, cheesy, and a little spicy.
You get the sweetness from the corn, a crisp bite from the bell pepper, some zing from green onions, and that smooth heat from fresh jalapeños.
The mayo and sour cream bring it all together in one velvety bite. And let’s not forget that sharp cheddar – it makes the whole thing sing. Cold, crunchy, and full of flavor, it’s just plain addictive.
Ingredients Required for Brenda Gantt Corn Dip Recipe
Here’s the list of Ingredients you’ll need to make this Brenda Gantt Corn Dip
- 2 cans corn with red and green peppers (drained)
- 1 can (4 oz) chopped green chilies (mostly drained)
- 3 green onions, sliced thin
- 1 medium bell pepper, finely chopped
- 4 fresh jalapeño peppers, seeds and white ribs removed, finely chopped (use 3 if you want it milder)
- 2 cups sharp cheddar cheese, grated
- 1 cup mayonnaise (not salad dressing!)
- 1 cup sour cream
- Corn chips or tortilla chips, for serving
Kitchen Utensil You’ll Need
- Large mixing bowl
- Sharp knife and Cutting board
- Cheese grater and Measuring cups
- Spatula or spoon for mixing
Prep Time: 20 minutes
Cooking Time: None (serve cold)
Yield: Serves about 10–12 as an appetizer
Recipe for Brenda Gantt Corn Dip
Simply follow the steps given below to make your Brenda Gantt Corn Dip at home
1. Start with the corn
Drain two cans of corn with peppers and toss them into your big mixing bowl. Open one 4 oz can of chopped green chilies. Drain most of the liquid and stir it in.
2. Slice those onions
Wash and thinly slice three green onions. They add a fresh, oniony bite that’s not too strong. Use one medium bell pepper. Cut out the core and seeds, then chop it real fine so you get that perfect crunch in every scoop.
3. Handle the jalapeños
Cut off the stems, slice down the middle, and remove the seeds and white bits (unless you like the heat). Chop them small – the finer, the better. Use 3 or 4 depending on your spice level.
4. Grate your cheddar
Fresh grated sharp cheddar cheese melts better and gives this dip its bold flavor. You’ll need 2 cups. Pour in 1 cup of real mayonnaise (NOT salad dressing) and 1 cup of sour cream.
5. Mix it up and Chill it
Gently fold all the ingredients together until it’s well combined. Everything should be coated evenly. Cover the bowl and let it sit in the fridge for at least an hour. Cold is key – it brings out all the flavors.
6. Serve it right
Serve with sturdy corn chips or tortilla chips. Brenda says skip the potato chips – they’re too flimsy for this thick, chunky dip.
Some Tasty Ways To Customize and Serve This Brenda Gantt Corn Dip
1. With Thick Corn Chips
Let’s be real – this dip was born for a good, sturdy corn chip. You need something that can scoop up all that chunky goodness without breaking. We love the big scoop-style tortilla chips. They hold up and get you a bite with everything in it.
2. Tucked Into Mini Bell Peppers
Oh y’all, if you want to get a little fancy (but still easy), slice some sweet mini bell peppers in half and spoon the dip right in. Makes a colorful little appetizer tray, and they’re crunchy, fresh, and low-carb!
3. Wrapped in a Warm Tortilla
We’ve both done this-warm up a soft flour tortilla and smear a spoonful of that cold corn dip right in the middle. Roll it up like a wrap. It’s surprisingly good, like a Tex-Mex veggie roll-up.
4. Scooped with Fritos or Corn Dippers
Fritos Scoops are another go-to when you need something super crunchy and salty. The flavor of the corn chips matches the corn in the dip perfectly. Honestly, it’s hard to stop at just one.
5. As a Topping for Baked Potatoes
One time we had leftovers and spooned it over a baked potato or Brenda Gantt’s Potato Soup… y’all, it was life changing. The creamy mayo and sour cream melt just a little over the hot potato – then you get that crunch from the peppers and corn. It’s comfort food at its finest.
6. Stuffed in a Quesadilla
We tried this just messing around in the kitchen – spread the dip between two tortillas with a little extra cheese, then toast it up in a skillet. It’s cheesy, melty, and has just the right kick from those jalapeños.
7. With Grilled Chicken or Steak
If you’re grilling out, this dip actually makes an amazing side. Scoop it next to a juicy grilled chicken breast or steak. That cool, creamy contrast hits just right, especially with something spicy off the grill.
8. Layered in a Mexican-Style Dip Tray
We once added a layer of Brenda’s corn dip to a big Mexican-style party tray – right between guac and refried beans. It added this pop of flavor and texture that everyone kept asking about. Totally works with refried beans, Brenda Gantt’s Meatloaf, salsa, all of it.
9. On Top of Nachos
This is a little wild, but hear us out – warm up a tray of tortilla chips with melted cheese, and then dollop this dip on top, cold. That hot-and-cold combo is killer. You get melty cheese, fresh crunch, and bold flavor in every bite.
10. Eaten Straight Outta the Bowl with a Spoon
Okay… no shame. We’ve both done this. You go in for one little bite with a spoon, and the next thing you know – that bowl’s halfway empty. Sometimes you don’t even need chips. It’s just that good.
Some Tips on This Brenda Gantt Corn Dip Recipe
1. Get a big bowl.
This recipe makes a lot. I mean it. So grab your biggest mixing bowl or you’re gonna have dip falling out the sides!
2. Drain the corn good.
Make sure you drain those corn cans really well. You don’t want your dip to be watery. I shake mine a little to get all the extra juice out.
3. Cut everything small.
Tiny pieces make every bite better. I like to chop my bell pepper and jalapeños real fine so you don’t get one big chunk of anything.
4. Go easy on the jalapeños if you’re nervous.
If you’re not sure about the heat, start with 2 or 3 peppers. You can always add more next time. Just remember to take the seeds out – that’s where the fire lives!
5. Don’t skip the green chilies.
They might seem small, but they add a special flavor that makes the dip pop. I always keep a can in my pantry just for this.
6. Use real mayonnaise.
I’m not kidding y’all – no salad dressing here. It changes the whole taste. Real mayo is the secret to that creamy, rich flavor.
7. Grate your own cheese if you can.
Fresh-grated cheese melts and mixes better. And it just tastes more homemade, you know?
8. Let it chill in the fridge.
This dip gets better after it sits a while. I like to make it the day before and let all the flavors come together. Cold dip is the best dip!
9. Use strong chips.
This dip is thick, y’all. You need a sturdy chip like corn chips or tortilla chips. Potato chips just fall apart – trust me, I tried.
10. Make it with love.
This one’s from the heart. When I make this dip, I think about who’s gonna be eating it. Friends, family, kids – and that just makes it taste even better.
How to Store and Reheat Brenda Gantt Corn Dip Properly
Keep leftovers (if you have any!) in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again. This dip is best served cold, so no reheating necessary.
Brenda Gantt Corn Dip Recipe
Ingredients
- 2 cans corn with red and green peppers drained
- 1 can 4 oz chopped green chilies (mostly drained)
- 3 green onions sliced thin
- 1 medium bell pepper finely chopped
- 4 fresh jalapeño peppers
- 2 cups sharp cheddar cheese grated
- 1 cup mayonnaise
- 1 cup sour cream
- Corn chips or tortilla chips for serving
Instructions
- Drain two cans of corn with peppers and toss them into your big mixing bowl. Open one 4 oz can of chopped green chilies. Drain most of the liquid and stir it in.
- Wash and thinly slice three green onions. They add a fresh, oniony bite that’s not too strong. Use one medium bell pepper. Cut out the core and seeds, then chop it real fine so you get that perfect crunch in every scoop.
- Cut off the stems, slice down the middle, and remove the seeds and white bits (unless you like the heat). Chop them small – the finer, the better. Use 3 or 4 depending on your spice level.
- Fresh grated sharp cheddar cheese melts better and gives this dip its bold flavor. You’ll need 2 cups. Pour in 1 cup of real mayonnaise (NOT salad dressing) and 1 cup of sour cream.
- Gently fold all the ingredients together until it’s well combined. Everything should be coated evenly. Cover the bowl and let it sit in the fridge for at least an hour. Cold is key – it brings out all the flavors.
- Serve with sturdy corn chips or tortilla chips. Brenda says skip the potato chips – they’re too flimsy for this thick, chunky dip.
Video
Notes
Common Queries on This Brenda Gantt Corn Dip Recipe
Here, we’ve got you covered with some common questions about the Brenda Gantt Corn Dip that people often ask.
1. What is in corn dip?
Oh, we’ve made this one more times than we can count – and it never lasts long! Corn dip is a creamy, cheesy, cold dip made with canned corn (with peppers), green chilies, fresh bell pepper, jalapeños, green onions, sour cream, mayo, and sharp cheddar cheese. It’s crunchy, a little spicy, and just packed with flavor.
2. What recipes are in the Brenda Gantt cookbook?
We’ve got her first cookbook, and it’s full of down-home Southern cooking – we’re talkin’ homemade biscuits, chicken and dumplings, tomato gravy, casseroles, fried pies, and yes, this exact corn dip! If you’re a fan of real Southern food, it’s a treasure chest.
3. What is street corn dip made of?
Street corn dip is kind of like the cousin to Brenda’s version. It’s usually made with roasted or grilled corn, mayonnaise, cotija cheese, lime juice, cilantro, and chili powder – inspired by Mexican street corn (elote). Brenda’s version has more of a Southern flair with cheddar, jalapeños, and a creamier base.
4. Where is Brenda Gantt from?
She’s from Andalusia, Alabama – a small town with a big heart. Brenda’s all about family, faith, and feeding folks with love. You can just feel that Southern hospitality in everything she makes.
5. Can I make this dip ahead of time?
Absolutely, and honestly – it’s even better when it’s cold and has had time to chill. We always make it the night before a gathering. Just pop it in the fridge, covered, and let those flavors marry together. It’s perfect the next day!
6. Can I use frozen or fresh corn instead of canned?
You sure can, if that’s what you’ve got on hand! Just make sure it’s cooked and drained well. We’ve tried it both ways, and the canned corn with peppers adds that little extra color and flavor without extra work.
7. Is it too spicy with four jalapeños?
It’s got a kick, but not too much! Brenda always says to take the seeds and ribs out – that’s where the real heat lives. We’ve done it with four and loved it, but if you’re sensitive to spice, start with two or three and work your way up.
8. Can I substitute mayonnaise with something else?
Whew, now this one’s important: Do not use salad dressing. Brenda’s serious about that, and so are we. You need real mayo for that creamy, savory flavor. Anything else just changes the taste too much.
9. What kind of chips go best with this dip?
Corn chips or sturdy tortilla chips are the way to go. This dip is thick and chunky – potato chips will fold under pressure! We like the scoop-style corn chips best. They hold up and give you a good bite every time.
10. How long does Brenda Gantt’s corn dip last in the fridge?
If you store it in an airtight container, you’ll get a solid 3 days out of it. Just give it a quick stir before serving. That said, don’t count on leftovers – folks usually lick the bowl clean before the night’s over!
There you have it – Brenda Gantt’s famous Corn Dip that’ll have folks asking for the recipe before their first bite’s even gone. It’s creamy, crunchy, flavorful, and just the right amount of spicy. Make it the day before, keep it cold, and serve it with your favorite corn chips.
And y’all – don’t even think about swapping out the mayonnaise for salad dressing. Brenda wouldn’t stand for it, and honestly, it just won’t taste right!
Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.
Additionally, You can also like and, follow us on Pinterest, and Reddit for more updates. Your thoughts and engagement are greatly appreciated!
Delicious
Thanks
Came out perfect
Thanks