Pull Apart Street Corn Dip Sliders

These spicy Pull Apart Street Corn Dip Sliders incorporate all the flavors of street corn into the creamiest baked slider buns. Sweet yellow corn mixed with chili powder, cream cheese, and mayo, then finished with melty pepper jack cheese.

Ingredients

40 12 servings 179 cals
  • 2 Tbsp Chili Powder
  • 2 tsp Smoked Paprika
  • 1/2-2 tsp Cayene Pepper
  • 2 Tbsp Olive oil, extra virgin
  • 1 Yellow Onion, chopped
  • 2 cups Corn, fresh or frozen
  • 2 cloves Garlic, chopped
  • taste Salt
  • taste Black Pepper
  • 4 oz Cream Cheese, room temp
  • 1/4 cup Sour Cream
  • 1 package Dinner Rolls, halved lengthwise
  • 3 Tbsp Butter, salted
  • 1/3 cup Mayonaise, or Greek yogurt
  • 2 Tbsp Lime, juice
  • 1/4 cup Cilantro, chopped
  • 1 1/2 cups  Monterey Jack Cheese

Directions

  • Preheat the oven to 400° F. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
  • Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
  • Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream.
  • In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
  • Mix the mayo and lime juice with a pinch of salt.
  • Place the bottom half of the dinner rolls onto a baking sheet lined with parchment paper. Spoon the dip over the rolls. Top with cilantro, then pepper jack cheese. Drizzle half the mayo and half the spicy butter over the dip. Place the top half of the roll on top of the dip.
  • Cover the rolls and bake 10 minutes. Remove the foil and continue baking for another 10 minutes, until the cheese has melted. Serve the sliders topped with the remaining mayo and butter. ENJOY.

Notes