Name: Brenda Gantt Corn Dip Recipe
Prep time: 15 min
Total time: 15 min
Yield: 8
Cuisine: American
Ingredients: 2 cans (11-ounce) Mexicorn with diced red and green chilies, (drained); 1 medium bell pepper (chopped); 2 cups sharp cheddar cheese (grated); 1 cup mayonnaise; 1 cup sour cream; 3 green onions (chopped); 1 (4-ounce) can chopped green Chilies; 4 fresh jalapeno peppers (diced)

Jump to Recipe

Last Christmas, I made this amazing Brenda Gantt Corn Dip for my daughter’s holiday party with her friends, and it was a hit! I pulled this recipe from Brenda Gantt’s cookbook. The kids couldn’t stop eating it – the bowl was empty before lunch was over!

I love how simple it is to make. When you let it sit in the fridge overnight, all the flavors mix together so nicely. The creamy mix of sour cream and mayo, plus the sharp cheddar cheese and spicy jalapeños make this dip super tasty. My daughter’s friends kept asking me how to make it!

This corn dip is now our go-to snack. Just grab some tortilla chips, and you’re ready to serve up this copycat version of Brenda Gantt’s Corn Dip Recipe at any get-together.

If you are fan of Brenda, here you will find more Brenda Gantt’s Copycat Recipes.

Why You’ll Love This Recipe

Ready in just 15 minutes

No cooking needed

Make it ahead – tastes even better the next day

Simple ingredients from any grocery store

Perfect mix of creamy and crunchy

Ingredients list

2 cans (11-ounce) Mexicorn with diced red and green chilies, (drained)
1 medium bell pepper (chopped)
2 cups sharp cheddar cheese (grated)
1 cup mayonnaise
1 cup sour cream
3 green onions (chopped)
1 (4-ounce) can chopped green Chilies
4 fresh jalapeno peppers (diced)

Recipe Substitutions

Mexicorn: Substitute regular canned corn and add a handful of diced red and green bell peppers for a similar flavor.
Mayonnaise: Use plain Greek yogurt for a lighter option.
Sour Cream: Swap with vegan sour cream for a dairy-free alternative.
Cheddar Cheese: Monterey Jack, Pepper Jack, or a dairy-free cheese can also work.
Bell Pepper: Opt for red, yellow, or orange peppers for a sweeter taste, or green for a sharper bite.
Fresh Jalapeños: Adjust heat by using fewer jalapeños or substituting with mild green chilies.

Kitchen Tools Needed

Can opener
Cutting board and knife
Mixing bowl
Spatula or large spoon

How To Make Brenda Gantt’s Corn Dip

Step 1 | Prep Ingredients

Dice the bell pepper, green onions, and jalapeños. Remove seeds from jalapeños for less spice if preferred.

Step 2 | Combine Ingredients

In a large mixing bowl, add the Mexicorn, chopped bell pepper, grated cheddar cheese, mayonnaise, sour cream, green onions, green chilies, and jalapeños.

Step 3 | Mix Well

Stir everything together until evenly combined.

Step 4 | Chill

Cover the bowl and refrigerate for at least 2 hours or overnight to let the flavors meld.

Step 5 | Serve

Serve cold with tortilla or corn chips for dipping. Enjoy your homemade Brenda Gantt’s Copycat Corn Dip recipe.

Recipe Notes

Don’t Skip the Chill: While the dip is delicious immediately, chilling enhances the flavors significantly.
Add More Crunch: If you love texture, mix in diced cucumbers or additional peppers just before serving.
Garnish for Appeal: Top with a sprinkle of shredded cheese, diced green onions, or sliced jalapeños for an eye-catching presentation.

Make-Ahead Tips

This dip is perfect for prepping ahead of time. Here’s how:

Prepare in Advance: Mix the dip a day before your event to save time and enhance the flavors as it chills.
Refrigerate: Store the dip in an airtight container in the fridge overnight.
Stir Before Serving: Give it a quick stir before serving to ensure all ingredients are evenly mixed.

Making it ahead not only saves time but also guarantees the best flavor!

How to Serve Corn Dip

This versatile dip can be served in many delicious ways:

With Tortilla Chips: The classic pairing – perfect for scooping up every cheesy, creamy bite.
With Veggie Sticks: Carrots, celery, and bell pepper slices make a lighter, crunchy option.
On Tacos: Add a dollop to your favorite tacos for an extra burst of flavor and creaminess.
With Crackers: Great for a quick snack or an elegant appetizer spread.
As a Sandwich Spread: Spread a generous layer on bread or toast, then add deli meats, fresh lettuce, and tomatoes for a deliciously creamy sandwich upgrade.

How to Store Leftover

Fridge: Place any leftover dip in an airtight container and store it in the refrigerator. It will stay fresh for up to 3 days.

Freezer: Freezing is not ideal for this dip, as the creamy texture can become grainy once thawed.

Reheat: This dip is best enjoyed cold. If refrigerated, let it sit at room temperature for about 15 minutes and give it a quick stir before serving again.

Brenda Gantt’s Corn Dip Recipe FAQs

1. How spicy is this dip?

With 4 fresh jalapeños, it’s got a nice kick! But you control the heat. Take out all the jalapeño seeds for mild heat, or use fewer peppers. You can also skip the jalapeños and just use the canned green chilies for very mild heat.

2. Why is my dip watery?

This usually happens if you didn’t drain the corn well enough. Make sure to drain all canned ingredients really well. If it gets watery after sitting, just stir it up before serving.

3. What’s the best cheese to use?

Sharp cheddar gives the best flavor, but you can use any cheese that melts well. Pepper Jack adds extra spice, while Monterey Jack is milder.

4. Can I use frozen corn instead of canned?

Yes! Thaw and drain the corn well first. You’ll need about 2½ cups of corn, plus some diced peppers to replace the Mexicorn.