Brenda Gantt Corn Dip Recipe

This brenda gantt corn dip recipe caught my attention on a Facebook page where lots of people left positive comments about it. The way everyone talked about this appetizer made me want to try it at home.

It’s not just about the corn, it’s also about bold flavor that’s all folded from a creamy base. This recipe combines cream and cheese in the best possible way.

Brenda Gantt is a well-known Southern cook who shares homestyle recipes. Her simple recipe making process with perfect taste makes everyone want to try Southern dishes.

When you make this corn dip, you get something special that tastes great and comes together quickly.

The combination of sweet corn, spicy peppers, and creamy cheese creates something everyone will ask you to bring again and again.

What Makes Brenda Gantt’s Corn Dip So Popular?

1. Old-Fashioned Southern Style – Brenda Gantt uses an old-fashioned cooking style that reminds people of simpler times. Her approach to cooking feels warm and genuine.
2. Nostalgic Comfort – Her recipe brings back memories of old days when grandma would prepare dishes from scratch. This corn dip brings comfort and nostalgia to anyone who tastes it.
3. Simple Yet Perfect – The recipe uses basic ingredients but creates amazing flavor. Each ingredient plays an important role in building taste layers.
4. Easy for Everyone – It’s great for both beginners and experienced home cooks. The steps are clear, and you don’t need special cooking skills to make it turn out right.

Brenda Gantt Corn Dip Ingredients

• Two Cans of Corn with Peppers: This is a can of corn that has small pieces of red and green peppers already mixed in. It adds color and a little sweetness. If you cannot find it, use two cans of regular whole kernel corn and add 2 tablespoons of finely chopped fresh bell pepper.
• One Can of Chopped Green Chiles: This is a small 4-ounce can. These chiles are mild and add a nice flavor, not a lot of heat. Make sure to drain the liquid from the can before you use them.
• Three Green Onions: These are also called scallions. You will use the white and the green parts. They give the dip a fresh, mild onion taste. You can use about 2 tablespoons of very finely chopped yellow onion instead.
• One Medium Bell Pepper: Use any color you like. Green or red bell peppers work well. This vegetable adds a nice crunch to the creamy dip.
• Four Jalapeño Peppers: These fresh peppers add a little bit of heat. The recipe calls for four, but you can use less if you are sensitive to spice. It is very important to remove the seeds and the white ribs inside the jalapeños. This is where most of the heat is.
• Two Cups of Sharp Cheddar Cheese: You need to shred the cheese yourself from a block. Pre-shredded cheese from a bag does not melt as well into the dip. The sharp flavor is important. You can use a medium cheddar cheese if you prefer.
• One Cup of Real Mayonnaise: This makes the dip creamy. You must use real mayonnaise, not salad dressing or Miracle Whip. Salad dressing will change the flavor and not in a good way.
• One Cup of Sour Cream: This ingredient adds a cool, tangy taste that balances the other flavors. For a lighter version, you can use plain Greek yogurt.

Equipment Needed

1. Large Mixing Bowl: To hold all the ingredients.
2. Can Opener: For the canned goods.
3. Sharp Knife: For chopping vegetables.
4. Cutting Board: A safe place to chop.
5. Measuring Cups: For accuracy.
6. Box Grater: To shred the cheese.
7. Mixing Spoon: A large spoon to combine everything.
8. Serving Bowl: A pretty bowl for the table.

How to Make Brenda Gantt Corn Dip

Step 1 | Prepare the Canned Ingredients

Open the two cans of corn with peppers and the one can of green chiles. Pour them into a colander to drain off the liquid. Once drained, put them into your large mixing bowl.

Step 2 | Chop the Fresh Vegetables

Wash all your fresh vegetables. Take the three green onions and slice them very thin. Use both the white and green parts.

Next, chop the bell pepper. Cut it into very small pieces so you get a little crunch in every bite.

Finally, prepare the jalapeños. Cut the stems off. Slice each jalapeño in half from top to bottom.

Use a spoon to scrape out all the seeds and the white ribs. This makes the dip much less spicy.

Then, chop the jalapeño flesh into very tiny pieces.

Step 3 | Shred the Cheese

Take a block of sharp cheddar cheese and your box grater. Shred the cheese until you have two full cups.

Adding your own freshly shredded cheese will make the dip smoother and creamier.

Step 4 | Combine All Ingredients

Add the chopped green onions, bell pepper, jalapeños, and shredded cheese to the big bowl with the corn and chiles.

Now, add the one cup of real mayonnaise and the one cup of sour cream.

Step 5 | Mix Everything Together

Use a large spoon to mix everything together. Fold and stir until all the ingredients are evenly combined.

You will see the creamy coating cover all the vegetables and cheese.

Step 6 | Chill the Dip

Cover the bowl with plastic wrap or put the dip into a container with a lid. Place it in the refrigerator for at least two hours.

Letting it get cold allows all the flavors to blend together. It will taste much better after it chills.

Step 7 | Serve and Enjoy

When you are ready to eat, stir the dip one more time. Then, transfer it to a nice serving bowl. Serve it cold with your favorite sturdy corn chips or tortilla chips.

Pro Tips for the Best Brenda Gantt Corn Dip

• Drain Well: Make sure all canned ingredients are well-drained. Any extra liquid can make your dip watery and affect the creamy texture.
• Cheese Tip: Always use freshly shredded cheese from a block. Bagged cheese has anti-caking agents that can make the dip grainy instead of smooth.
• Adjusting Spice Level: If you like a milder dip, use only one or two jalapeños or substitute with a few dashes of mild hot sauce for a softer flavor.
• Texture Adjustment: If your dip feels too thick after chilling, stir in 1–2 tablespoons of sour cream to loosen it up.
• Choose the Right Chip: This is a thick, chunky dip. You need a strong chip that will not break. Use sturdy corn chips or tortilla chips. Do not use potato chips or crackers. They are too thin and will snap.

What to Serve with Brenda Gantt Corn Dip

Brenda Gantt’s Corn Dip tastes best when served cold with sturdy corn chips or tortilla scoops. It also goes great with grilled meats, burgers, or barbecue chicken. The creamy, cheesy texture balances spicy and smoky flavors perfectly.

I also like serving it beside a fresh green salad or baked potatoes. The dip adds a cool, creamy touch that makes every bite rich and satisfying. It’s a great side dish for cookouts, tailgates, or potlucks.

The mix of cheese, corn, and jalapeños makes it a hit at any event. It pairs well with sweet tea or lemonade for that full Southern comfort feeling.

Storing and Reheating Tips

This dip can be served warm or chilled. After mixing and chilling, it stays fresh in the refrigerator for up to 3 days. Keep it covered tight with a lid or plastic wrap so it doesn’t dry out.

For reheating, scoop a small amount into a microwave-safe bowl and heat in short bursts, about 15–20 seconds each time, until it’s just warm.

You can also warm it in the oven on low heat for 10 minutes if you like it cozy and creamy. Just don’t overheat – it’s best when the cheese stays soft and smooth.

Brenda Gantt Corn Dip Recipe FAQs

1. Can I add other ingredients to the dip?

You can absolutely make this recipe your own. Some people like to add a sprinkle of garlic powder or onion powder for extra flavor.

You could also mix in some cooked, crumbled bacon. Another idea is to add a can of drained black beans for more texture. Feel free to experiment once you have tried the original version.

2. My dip seems a little runny. What can I do?

A runny dip usually means the canned vegetables were not drained well enough. To fix it, you can try stirring in a few more tablespoons of shredded cheese.

You can also let the dip sit in the refrigerator for a bit longer. The cheese and other ingredients will help thicken it up as it chills.

3. Can this dip be baked?

Yes, it can. Spread it in an oven-safe dish and bake at 350°F for about 15–20 minutes until warm and bubbly. It turns into a creamy hot dip with melted cheese – perfect for cold weather.

Continue to Content

Brenda Gantt Corn Dip Recipe

Yield: 10–12 people (about 2 ½ cups of dip)

Prep Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Brenda Gantt Corn Dip Recipe takes only 20 minutes prep time! Creamy, cheesy, and bursting with Southern flavor - a must-try crowd favorite.

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Ingredients

• 2 cans (15 oz each) corn with peppers (or regular corn + 2 tbsp finely chopped bell pepper)
• 1 can (4 oz) chopped green chiles, drained
• 3 green onions, thinly sliced (use both white and green parts)
• 1 medium bell pepper, finely chopped (any color works)
• 4 jalapeño peppers, seeded and finely chopped (use less for milder flavor)
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup real mayonnaise (not salad dressing or Miracle Whip)
• 1 cup sour cream (or plain Greek yogurt for a lighter version)

Instructions

1. Open the two cans of corn with peppers and the one can of green chiles. Pour them into a colander to drain off the liquid. Once drained, put them into your large mixing bowl.
2. Wash all your fresh vegetables. Take the three green onions and slice them very thin. Use both the white and green parts. Next, chop the bell pepper. Cut it into very small pieces so you get a little crunch in every bite. Finally, prepare the jalapeños. Cut the stems off. Slice each jalapeño in half from top to bottom. Use a spoon to scrape out all the seeds and the white ribs. This makes the dip much less spicy. Then, chop the jalapeño flesh into very tiny pieces.
3. Take a block of sharp cheddar cheese and your box grater. Shred the cheese until you have two full cups. Adding your own freshly shredded cheese will make the dip smoother and creamier.
4. Add the chopped green onions, bell pepper, jalapeños, and shredded cheese to the big bowl with the corn and chiles. Now, add the one cup of real mayonnaise and the one cup of sour cream.
5. Use a large spoon to mix everything together. Fold and stir until all the ingredients are evenly combined. You will see the creamy coating cover all the vegetables and cheese.
6. Cover the bowl with plastic wrap or put the dip into a container with a lid. Place it in the refrigerator for at least two hours. Letting it get cold allows all the flavors to blend together. It will taste much better after it chills.
7. When you are ready to eat, stir the dip one more time. Then, transfer it to a nice serving bowl. Serve it cold with your favorite sturdy corn chips or tortilla chips.

Nutrition Information:

Serving Size: (Based on 12 servings; served cold) (per serving)
Amount Per Serving: Calories: 260Total Fat: 22gSaturated Fat: 8gCholesterol: 350mgSodium: 410mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 6g

The Brenda Gantt Corn Dip Recipe is creamy, bold, and full of Southern comfort. It brings together simple ingredients in the most delicious way.

Each spoonful reminds you of home-cooked meals made with care and love. Go ahead and give it a try -it’ll become one of your favorites too!