Brenda Gantt’s Corn Dip is a cherished family recipe passed down over generations known for its addictively spicy, creamy, and nostalgic flavors. This easy crowd-pleasing appetizer comes together in minutes thanks to its simple yet impactful blend of ingredients like Mexican corn, jalapeños, green chilies, cheese, onions and rich dairy.
Why People Love This Corn Dip Recipe
What makes Brenda Gantt’s famous Corn Dip so beloved is how quickly it comes together from pantry staples you likely have on hand. Requiring no cooking, this no-fuss dip can be ready to devour in under 10 minutes while easily feeding a hungry crowd. Yet its unique medley of sweet corn, spicy peppers, cold creamy dairy, and sharp cheddar cheese transforms this humble ingredients list into an utterly addictive southern comfort classic.
The textures marry in a chunky, scoopable dip that caters to all preferences levels. Folks can customize the heat to their personal spice tolerance while the vibrant specks of veggies lend vibrant flecks of color contrasted by the creamy base. Featured alongside crisp corn chips, folks go crazy scooping up spoonful after spoonful of this bright, craveable appetizer.
Most special of all is the air of nostalgia and tradition Brenda’s corn dip carries. With every bite, tasters fondly recall potlucks past and all the loved ones who’ve enjoyed this staple appetizer before them. There’s an instant sense of community, bonding, and down-home flavor only a timeless recipe like this can provide.
How to Make This Iconic Corn Dip
As mentioned above, part of this corn dip’s appeal is how easily and quickly it comes together. Once you gather the ingredients below, simply stir everything together by hand until thoroughly combined. Within minutes, this bright, scoopable dip will be ready to serve and enjoy. Here is the copycat corn dip recipe of Brenda Gantt.
Ingredients:
- 2 (15 oz) cans Mexican-style corn with diced green chilies – don’t drain
- 1 (4 oz) can chopped green chilies
- 2 cups shredded Colby-Jack cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 3 green onions, chopped
- 1 medium red bell pepper, diced
- 3 jalapeño peppers, seeded and minced
Equipment:
- Large mixing bowl
- Spatula or spoon
- Knife
- Cutting board
- Measuring cups
- Can opener
- Serving platter
Step-by-Step Instructions
- Open the cans of Mexican corn and chopped green chilies – don’t drain them! That flavorful liquid is key. Pour both cans into a large mixing bowl.
- Add 2 heaping cups of shredded Colby-Jack cheese. The melty, salty creaminess is the perfect complement.
- In a separate small bowl, mix together 1 cup each sour cream and mayonnaise until smooth. Add this creamy mixture to the large bowl.
- Finely chop 3 green onions, ensuring you get some white and green parts. Toss them in.
- Dice 1 medium red bell pepper. I love the sweet crunch it contributes. Add to bowl.
- Remove seeds from 3 fresh jalapeños then mince. Add and stir – spice to your taste!
- Using a large spoon or spatula, thoroughly combine all ingredients until fully incorporated. The texture should be thick, chunky, and scoopable.
- Transfer the dip into a serving bowl, smoothing the top evenly. Sprinkle extra cheese and green onion on top for garnish.
- Serve right away with salty corn chips or veggie dippers. Also divine with tortilla chips, pretzel crisps, or buttery crackers!
Special Notes & Tips
While the traditional recipe is perfect as is, Brenda offers tips for tweaking components and flavors to make this corn dip your own:
- For the canned corn, stick to Mexican-style varieties packed with peppers. Other brands won’t achieve that signature sweet and spicy balance.
- Make sure not to drain any liquid from the cans! That starchy, seasoned corn moisture boosts creaminess.
- Go heavy on those 3 minced jalapeños if you like heat like me! For mild batches, add less or remove the spicy ribs and seeds first.
- Allowing the dip to chill in the fridge for 1-2 hours before serving allows flavors to meld further. But it’s mighty tasty freshly made too!
- Garnish with extra shredded cheese, chopped green onions, cilantro leaves, or thin jalapeño rounds on top for pretty presentation and crunch.
- Accompany with salty corn chips, tortilla chips, pretzel crisps, pita chips, or assorted veggie dippers like bell peppers, jicama, radishes, or cucumber slices.
Recipe Variations & Serving Suggestions
- Substitute Monterey Jack, pepperjack, or cotija cheese for the Colby-Jack. Queso fresco would also be divine!
- For extra creaminess, stir in 1⁄2 cup sour cream or plain Greek yogurt.
- Add 1 (4 oz) can diced green chilies or roasted red peppers for extra veggie flavor.
- Mix in 2-3 tablespoons of taco seasoning or fajita seasoning blend for a Mexican-inspired kick.
- For spicy variations, throw in diced chipotles in adobo or a finely minced habanero pepper.
- Top with shredded barbecue pork, ground beef, or chorizo for hearty meaty dip.
In terms of serving suggestions, the possibilities are endless! This versatile dip is welcome at any gathering, from casual family functions to big holiday spreads.
- Bring to potlucks, picnics, BBQs, and tailgates for easy communal scooping and dipping.
- Serve as an appetizer before Mexican meals like taco Tuesdays or fajita Fridays!
- Hollow out bread boules, sourdough loaves, or pumpkins and fill with dip for edible bowls.
- Pair with margaritas or Mexican beers like corona, Modelo, Tecate, or Dos Equis. Olé!
Storing Leftover Corn Dip
Somehow, some way, I always end up with leftovers of this addictive Corn Dip! Luckily it stores easily so none goes to waste. Here are my tips for saving and reheating batches:
- Transfer unused Corn Dip into an airtight container. Smooth the top and press plastic wrap directly on surface to prevent oxidation.
- Refrigerate for up to 5 days – the flavors meld even more over time!
- For longer storage, label freezer bags with contents, date, and quantity. Seal then freeze flat for 2-3 months.
- Thaw overnight in fridge before reheating if frozen. Microwave cold dip in 30 second increments, stirring between each, until heated through.
- Alternatively, bake straight from freezer at 400oF for 15-20 minutes, stirring halfway, until bubbly and warmed throughout.
- Add a splash of milk or water if the reheated dip seems too thick. Stir until it reaches the perfect creamy, scoopable texture once again.
Brenda Gantt Corn Dip Recipe With Her Secret Ingredients
Description
Brenda Gantt’s famous creamed corn dip recipe loaded with vegetables and spices for a crowd-pleasing appetizer. Get the scoop on how to make this nostalgic party staple in minutes.
Ingredients
Instructions
- In a large mixing bowl, combine the drained Mexican-style corn and chopped green chilies.
- Add 2 cups of grated cheese to the bowl.
- In a separate container, mix together 1 cup of mayonnaise and 1 cup of sour cream. Add this mixture to the bowl.
- Chop 3 green onions, ensuring the green and white parts are included. Add them to the bowl.
- Dice a medium-sized bell pepper and add it to the mixture.
- Cut the top off 3 jalapeno peppers, remove the seeds, and finely chop them. Adjust the number of jalapenos based on your spice preference.
- Stir all the ingredients in the bowl until well combined.
- If desired, sprinkle a little extra cheese on top for presentation.
- Serve the Corn Dip with corn chips.
Video
Frequently Asked Questions
What is the best type of corn to use?
For ideal flavor balance, use Mexican-style canned corn packed with spicy peppers and chilies. Other plain varieties won’t achieve the same sweet yet spicy pop.
When should I make this dip ahead of time?
Feel free to prepare this 1-2 days before serving to allow flavors to further develop. Store covered in the refrigerator until ready to set out alongside chips, crackers, and veggies.
How can I transport to parties or potlucks?
Transfer dip to a disposable aluminum tray with lid or keep warm in a slow cooker set to warm to allow easy scooping all day long.
What drinks complement this dip well?
Pair with Mexican cervezas like Corona, Dos Equis, or Modelo Especial. Fruity margaritas also balance beautifully with this dip’s flavors – consider lime, mango or strawberry. ¡Salud!
Can I make this kid-friendly?
Yes! Those sensitive to spice can omit or reduce jalapeños. Milder peppers like poblanos or Anaheims make flavorful yet family-friendly swaps.
Conclusion
There’s a lot to appreciate about the Brenda Gantt Corn Dip! From the nostalgic memories it evokes to its versatile appeal for different tastes and occasions, this creamy appetizer ensures a delightful experience. The beloved family recipe promises a blend of magic and comfort that I’m excited for everyone to enjoy.
As you savor those initial bites, rich with the flavors of sweet corn and chili, I hope it brings back memories for you as well. This humble dip has been a source of nourishment and connection for numerous families, friends, and communities throughout the years. It’s an honor for me to pass on this tradition to you.
So, gather your loved ones, make a batch, and start scooping! Feel free to come back and share how your unique versions turn out. And, of course, remember to sprinkle in that special secret ingredient – love! Enjoy the experience!
