Brenda Gantt Corn Dip Recipe
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.
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
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.