Brenda Gantt’s Corn Dip
- Prep 15 min
- Chill 1 hr
- Total 1 hr 15 min
- Makes 8 cups
- Level Easy
About Brenda Gantt’s Corn Dip
Brenda Gantt is a Southern home cook from Andalusia, Alabama, known for her warm, step-by-step cooking videos and her sign-off, “It’s gonna be good, y’all.” Her corn dip is one of her most shared recipes: a no-bake party dip built from pantry staples that comes together in minutes.
The dip follows the same formula as a lot of Southern party food: canned corn, mayonnaise, sour cream, and cheddar for richness, with chopped peppers and jalapeños for crunch and heat. It’s served cold rather than baked, which makes it an easy make-ahead dish for parties, tailgates, and potlucks where oven space is limited.
If you like this one, it sits well alongside other Brenda Gantt favorites like her cabbage casserole or a sweet finish from her banana pudding.
Watch How It’s Made
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Brenda Gantt’s Corn Dip Recipe
Ingredients
Kitchen Tools Needed
- Large mixing bowl
- Can opener
- Sharp knife & cutting board
- Cheese grater
- Measuring cups
- Serving bowl with lid or plastic wrap
Instructions
- Prep the vegetables. Drain the corn well. Chop the bell pepper and green onions, and dice the jalapeños, removing the seeds and ribs if you want less heat.
- Combine. In a large bowl, combine the corn, bell pepper, cheddar cheese, mayonnaise, sour cream, green onions, green chiles, and jalapeños.
- Mix well. Stir everything together until evenly combined.
- Chill. Cover and refrigerate for at least 1 hour so the flavors can blend. It can also be made a day ahead.
- Serve. Serve cold with sturdy corn or tortilla chips.
Draining the corn thoroughly is the key step. Extra liquid left in the can will thin out the dip.
Nutrition Facts
| Calories | 190 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 7 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sodium | 340 mg |
| Sugar | 2 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
Health Benefits of Corn Dip
Antioxidants from Corn
Corn provides lutein and zeaxanthin, antioxidants linked to eye health.
Vitamin C from Peppers
Bell peppers and jalapeños add vitamin C, which supports the immune system.
Calcium Source
Cheddar cheese and sour cream contribute calcium, which supports bone health.
Satiety
The fat and protein in the cheese, mayo, and sour cream help this dip feel satisfying in smaller portions.
What to Avoid
Preparation Mistakes
- Don’t skip draining the corn. Liquid left in the can makes the dip watery.
- Don’t skip the chill time. Serving it right away misses out on the flavor the fridge time builds.
- Don’t leave the seeds in the jalapeños if you want a milder dip; that’s where most of the heat lives.
Serving & Storage Mistakes
- Don’t leave it out too long. This is a mayo- and sour cream-based dip, so keep it out of the danger zone (above 40°F) for no more than 2 hours.
- Don’t freeze it. Mayonnaise and sour cream separate when frozen and thawed, which ruins the texture.
Dietary Considerations
- Contains Dairy (cheese, sour cream)
- Contains Egg (mayonnaise)
- Spicy (jalapeños, green chiles)
- Gluten-Free Dip (check chip brand for gluten)
Pro Tips for the Best Corn Dip
- Drain the corn very well. Shake the strainer or blot with a paper towel to remove extra liquid.
- Grate your own cheese. Freshly grated cheddar mixes in smoother than pre-shredded cheese, which is coated to resist clumping.
- Make it a day ahead. The flavor is even better after an overnight chill.
- Adjust the heat to taste. Start with 2 jalapeños and taste before adding more.
- Choose a sturdy chip. This is a thick, chunky dip, so look for scoop-style corn chips rather than thin tortilla chips.
What to Serve With Corn Dip
Dippers
- Scoop-style corn chips
- Tortilla chips
- Celery & bell pepper strips
Beverages
- Sweet tea
- Light beer
- Margaritas
When to Serve
- Game day
- Tailgates
- Potlucks
- Cookouts
Rounding out the spread? Add a slice of apple pie or a pan of brownies for dessert.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Corn with peppers | Regular canned or fresh corn + extra diced bell pepper | Use about 2 1/2 cups of corn. |
| Mayonnaise | Half mayo, half plain Greek yogurt | Lightens the dip while keeping it creamy. |
| Sour cream | Plain Greek yogurt | Similar tang, lower in fat. |
| Cheddar cheese | Pepper Jack or Monterey Jack | Pepper Jack adds extra heat. |
| Fresh jalapeños | Pickled jalapeños | Milder and tangier; use about the same amount. |
Storage
Refrigerator
Store in an airtight container for 4 to 5 days.
Freezer
Not recommended. Mayonnaise and sour cream separate when frozen and thawed.
Serving Leftovers
Serve cold, straight from the fridge. No reheating needed.
Make ahead: this dip is a good make-ahead choice. Mix it up to 24 hours in advance and keep it covered in the refrigerator until serving.
Frequently Asked Questions
Yes, and it’s even better that way. Make it up to 24 hours ahead and keep it covered in the refrigerator. The flavors blend and deepen the longer it chills.
This version is meant to be served cold, which is traditional for this dip. If you prefer a warm, melty dip, you can bake it at 350°F for about 20 minutes until bubbly, though the texture and flavor will be different from the original cold version.
It has a mild to medium heat from the jalapeños and green chiles. Remove the seeds and ribs from the jalapeños for a milder dip, or use just 2 instead of 4 if you’re sensitive to spice.
Yes. Use about 2 1/2 to 3 cups of cooked, cooled corn kernels in place of the canned corn with peppers, and add a little extra chopped bell pepper for the color and crunch the canned version provides.
Stored in an airtight container, it keeps for about 4 to 5 days in the refrigerator. Because it’s made with mayonnaise and sour cream, don’t leave it sitting out at room temperature for more than 2 hours.
Yes. Swap in light mayonnaise and light sour cream, or replace half the mayonnaise with plain Greek yogurt. The dip will be slightly less rich but still creamy.
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It’s gonna be good, y’all. Make it for your next get-together.
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