Brenda Gantt’s Corn Dip Recipe

Hold onto your appetites—I’ve got a crowd-pleasing recipe to share that will have you dipping for more! Today, I’m delighted to share my go-to recipe for Brenda Gantt’s Corn Dip. This smooth, velvety blend of sweet corn, spicy jalapeños, and melted cheese has been a staple at my family gatherings for years. Even the little ones can’t resist! 

Best of all, it comes together in just minutes. So, let’s preheat our ovens and dive right into whipping up this delightful dip that never fails to make my guests smile. 

With every creamy, comforting bite, I hope you’ll feel the same warmth and nostalgia that I do whenever I make Brenda’s timeless recipe. 

Now, who’s ready to get cooking?

Ingredients That You Will Needs

• 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.

Recipe Notes

• Be sure to drain the liquid from the canned corn before adding it to the bowl. This prevents the dip from getting too watery.
• When chopping the green onions, bell pepper, and jalapeños, the smaller you cut the pieces, the better they will incorporate into the dip.
• Remove all of the jalapeño seeds if you want a very mild dip. For some heat, leave a few seeds in.
• Use a sturdy spoon to stir vigorously and mash the ingredients together until thoroughly blended into a creamy dip.
• Let the flavors meld for 30 minutes or longer by refrigerating before serving if possible.
• The dip will thicken up even more as it chills. If it seems too thick, stir in a bit of milk to thin it out before serving.
• For best flavor and freshness, use newly-grated cheddar or Monterey Jack cheese rather than pre-shredded.

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!

Storage Tips

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.

Frequently Asked Questions

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!

Conclusion

And that’s a wrap on the easiest, creamiest, crowd-pleasing-eat corn dip you’ll ever make! Brenda Gantt truly outdid herself with this crave-worthy Tex-Mex specialty that I’m honored to share straight from my kitchen. 

Whether you throw it together for your next game day get-together, fiesta night with amigos, or just a quiet evening on the couch, prepare for this dip to vanish before your eyes.

So fix yourself a bowl of Brenda’s famous concoction – your tastebuds and all your guests will thank you! 

And remember, feel free to put your own unique spin to keep things fresh. Here’s to delicious new family traditions! Now… who’s ready for seconds?