Corn Dip
September 8, 2026
: Party Appetizer
: 10 min
: Easy
If you love Brenda Gantt's classic southern cooking as much as I do, you have to try her famous Corn Dip. It's creamy, crunchy, a little bit sweet and absolutely disappears in minutes every time you make it. The secret is to let it sit in the fridge overnight so all those delicious flavors can marinate together. Grab a heavy-duty corn chip and get to scooping.
Ingredients
- 2 11 ounce cans corn with green and red bell pepper (drained)
- 1 medium bell pepper - finely chopped
- 2 cups cheddar cheese
- 1 cup mayonnaise
- 1 cup sour cream
- 3 scallions finely chopped
- 1 4 ounce can chopped green chiles (drained)
- 4 fresh jalapeno peppers (diced) - use your personal preference to the spice level you prefer. Remove seeds.
Directions
- Step 1 Mix all ingredients together and refrigerate for at least 2 hours or over night. Serve with corn chips.
