Brenda Gantt’s Mexican Corn Dip Recipe is the kind of dish that brings sunshine to the table. Just this past week, I stopped by the market and saw fresh Mexican corn stacked high – and I couldn’t resist. I ended up bringing home more than a dozen!
There’s something about Mexican corn that makes it perfect for dips. And when it comes to a tried-and-true favorite, Brenda Gantt’s recipe always comes to mind.
Her Mexican Corn Dip is one of those comforting dishes everyone loves to scoop up – whether with chips, tacos, or just a spoon! It’s creamy, cheesy, and packed with flavor, but still lets the sweet corn shine through.
With every bite, you get the goodness of green chilies, cheddar cheese, sour cream, mayo, green onions, bell pepper, and more. It’s a cool, tasty dip that’s just right for summer days or any get-together.
What Corn Is Best for Corn Dip?
When making Corn Dip Recipe, the corn you pick matters. I like using canned Mexican-style corn because it’s sweet and has bits of red and green bell peppers already mixed in. It brings a gentle crunch and color.
If you don’t have Mexican-style corn, try canned sweet corn and add chopped red bell pepper to match the look and taste. You can also use fresh corn – grilled or boiled – if you want a little smoky flavor.
Just be sure to drain well before using, or your dip will turn watery. Frozen corn will work, too, but let it thaw and use paper towels to soak up extra water.
Why You’ll Love This Copycat Corn Dip!
You’ll love Brenda Gantt’s Mexican Corn Dip Recipe because it’s packed with flavor. Every scoop brings you creamy, zesty goodness that’s so easy to enjoy.
I love how this dip is not too spicy, but you can add a little more heat if you like. It’s quick to mix up and doesn’t call for special cooking skills, so you can make it even if you haven’t cooked much before.
I find that this dip never lasts long at my table. You get crunchy bits from corn and bell pepper, creaminess from the mayo and sour cream, and a little kick from jalapeños and green chilies.
Plus, it pairs well with chips, veggies, and tacos, making it an all-around winner at snack time or as a tasty addition to your meal.
Key Ingredients in Brenda Gantt’s Corn Dip
- Two cans of Mexican-style corn (about 11 oz each): Sweet corn mixed with red and green bell peppers. Adds sweetness and crunch. Drain well to prevent the dip from becoming watery. If Mexican-style corn is unavailable, use regular canned corn and mix in 1 tablespoon of diced red bell pepper for similar color and flavor.
- One can of chopped green chilies (4 oz): Adds a mild, tangy flavor without significant heat. Drain before using to maintain a thick consistency. If green chilies are not available, replace with 1 tablespoon of mild salsa or omit for a less zesty dip.
- Two cups of grated sharp cheddar cheese: Provides a bold, tangy flavor and a rich texture. Freshly grated cheese improves melting and flavor. For a milder taste, use mild cheddar or a Mexican cheese blend.
- One cup of mayonnaise: Creates a creamy and smooth texture while binding the ingredients. For a lighter version, replace with Greek yogurt, which adds a tangier flavor.
- One cup of sour cream: Adds creaminess and helps balance the overall flavor. Plain yogurt serves as an alternative, though it delivers a slightly less rich result.
- Three green onions, chopped: Adds mild onion flavor and a bit of crunch. Use both green and white parts. If green onions are not available, use ¼ cup of finely chopped regular onion.
- One medium bell pepper, chopped (any color): Adds sweetness and crunch. If unavailable, use diced cucumber for texture, though the flavor will be milder.
- Two to three fresh jalapeño peppers, finely chopped: Adds heat and depth of flavor. Remove seeds and membranes for a milder result. Use two large jalapeños for moderate heat. If fresh jalapeños are unavailable, use 1 tablespoon of pickled jalapeños or omit entirely for a milder dip.
Required Kitchen Tools
- A colander to drain the corn and green chilies.
- A sharp knife for chopping jalapeños, bell pepper, and green onions.
- A cutting board to keep your counters clean.
- A cheese grater for shredding the cheddar cheese.
- A large mixing bowl to combine all the ingredients.
- A measuring cup (1-cup size works great) for mayo, sour cream, and cheese.
- A spoon or spatula to mix everything together.
- A small bowl or airtight container to store the dip.
- Optional: A chopper or food processor to finely chop jalapeños and bell pepper.
How To Make Brenda Gantt’s Mexican Corn Dip
Step 1 | Drain the Corn and Chilies
Open the two cans of Mexican-style corn and the can of green chilies. Pour them into a colander and drain any excess liquid so the dip isn’t watery.
Step 2 | Chop the Fresh Ingredients
Take one medium bell pepper, three green onions, and two or three jalapeños (depending on how spicy you want it). Remove the tops of the jalapeños, scoop out the seeds and white parts if you prefer less heat, then chop everything into small pieces for a nice crunch.
Step 3 | Grate the Cheese
Using a cheese grater, shred two cups of sharp cheddar cheese. Freshly grated cheese tastes better and melts more smoothly than pre-shredded.
Step 4 | Mix the Creamy Base
In a large bowl, combine one cup of mayonnaise and one cup of sour cream. Stir until the mixture is smooth and well blended.
Step 5 | Add the Cheese
Add the grated cheddar cheese to the creamy base. Mix thoroughly until the cheese is evenly coated.
Step 6 | Add the Crunch
Fold in the chopped bell pepper, green onions, and jalapeños. Stir gently to combine.
Step 7 | Add the Corn and Chilies
Finally, add the drained corn and green chilies to the bowl. Mix everything well so the flavors blend nicely.
Step 8 | Chill the Dip
Cover the bowl with plastic wrap or an airtight lid. Chill in the fridge for at least two hours. For best results, let it rest overnight to deepen the flavors.
Step 9 | Serve
Before serving, give the dip a good stir. Scoop it up with thick corn or tortilla chips for the perfect snack.
Chef’s Note + Tips
- For extra tang, squeeze in a drop of fresh lime juice before chilling.
- Let the dip sit in the fridge overnight – the flavors really come alive!
- Make it ahead to save time on busy days.
- If you want to lower the calories, swap some mayo or sour cream for Greek yogurt.
- Adjust the jalapeño to suit your taste.
Make Ahead & Storage
This corn dip is easy to make the night before you need it. Just mix everything, cover, and chill in the fridge. The dip tastes even better after resting a few hours because all the flavors blend together more.
If you have leftovers, keep the dip in an airtight container in the fridge. It stays tasty for up to three days. If it starts to look watery, give it a good stir. Freezing this dip is not a good idea, since the creamy parts may separate and get grainy after thawing.
To reheat, I don’t recommend heating the whole dip since it’s served cold. If it’s too thick after thawing, stir in a tablespoon of sour cream.
What To Serve With This Mexican Corn Dip
I love serving it with thick tortilla chips or corn chips because they hold up to the creamy texture. You can also spoon it onto tacos or burritos for extra flavor. It’s great as a side for grilled chicken or burgers too.
If you want something fresher, use carrot sticks, celery, or slices of bell pepper to dip. Brenda suggests serving in a pretty bowl, garnished with a few extra green onions or a sprinkle of cheese on top for a lovely touch.
For a fun spread, set it out with salsa and guacamole. The mix of creamy, spicy, and fresh flavors is a hit at any meal!
Brenda Gantt’s Mexican Corn Dip Recipe FAQs
1. I’m not a fan of spicy foods. Can I skip the jalapeños?
Absolutely. You control the heat in this dip. If you skip or use fewer jalapeños, the dip stays tasty but without the kick. Sometimes, I use a small spoonful of pickled jalapeños to keep a gentle zing.
2. What should I do if the dip separates or looks odd?
If your dip gets watery or separates, give it a quick mix. But if it has a bad smell or looks off, it’s best to throw it out and make a fresh batch. Keeping it chilled helps slow down any spoilage.
3. Why does my dip turn watery?
The dip can become watery if canned vegetables weren’t drained properly or if the dip has sat too long. Simply stir to reincorporate, but discard if it smells sour or looks separated beyond repair.
4. What if my dip is too thick?
If your dip feels too thick after chilling, stir in a tablespoon or two of milk or sour cream to loosen it up. Mix well and check the texture. Add a little at a time so it doesn’t get runny. Taste it afterward to make sure the flavors are still bold and not watered down.
5. Can I serve this dip warm?
Yes, you can serve it warm for a cozy twist! After mixing, spread the dip in an oven-safe dish and bake at 350°F for 15–20 minutes until bubbly. Stir before serving to keep it smooth.
Brenda Gantt’s Mexican Corn Dip Recipe
Ingredients
Equipment
Method
- Open the two cans of Mexican-style corn and the can of green chilies. Pour them into a colander and drain any excess liquid so the dip isn’t watery.
- Take one medium bell pepper, three green onions, and two or three jalapeños (depending on how spicy you want it). Remove the tops of the jalapeños, scoop out the seeds and white parts if you prefer less heat, then chop everything into small pieces for a nice crunch.
- Using a cheese grater, shred two cups of sharp cheddar cheese. Freshly grated cheese tastes better and melts more smoothly than pre-shredded.
- In a large bowl, combine one cup of mayonnaise and one cup of sour cream. Stir until the mixture is smooth and well blended.
- Add the grated cheddar cheese to the creamy base. Mix thoroughly until the cheese is evenly coated.
- Fold in the chopped bell pepper, green onions, and jalapeños. Stir gently to combine.
- Finally, add the drained corn and green chilies to the bowl. Mix everything well so the flavors blend nicely.
- Cover the bowl with plastic wrap or an airtight lid. Chill in the fridge for at least two hours. For best results, let it rest overnight to deepen the flavors.
- Before serving, give the dip a good stir. Scoop it up with thick corn or tortilla chips for the perfect snack.
I hope you’ll try Brenda Gantt’s Mexican Corn Dip Recipe soon. It’s creamy, cheesy, and full of fresh corn flavor.
This dip always makes me happy, and I think you’ll feel the same way. Grab your chips and enjoy every bite!
