Pull Apart Street Corn Dip Sliders

Pull Apart Street Corn Dip Sliders


Pull Apart Street Corn Dip Sliders: All the flavors of street corn mixed into the creamiest baked slider buns...a simple app loved by all!
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • ½-2 teaspoons cayenne pepper
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, chopped
  • 2 cups corn, fresh or frozen
  • 2 cloves garlic, chopped
  • kosher salt and black pepper
  • 4 ounces cream cheese, at room temperature
  • ¼ cup sour cream
  • 1 (12-count) package dinner rolls, halved lengthwise
  • 3 tablespoons salted butter
  • ⅓ cup olive oil mayo, or use plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 1½ cups shredded Monterey or pepper jack cheese
  1. Preheat the oven to 400° F. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
  2. 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.
  3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream.
  4. 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.
  5. Mix the mayo and lime juice with a pinch of salt.
  6. 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.
  7. 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.

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