Pull Apart Street Corn Dip Sliders Recipe

Ash Tyrrell

The first time I made these Pull Apart Street Corn Dip Sliders, I was blown away by how quickly they disappeared from the table.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Servings: 8

2 tablespoons chili powder – adds smoky earthy heat without overpowering.
2 teaspoons smoked paprika – deepens the flavor and brings a warm grilled note.
½ –2 teaspoons cayenne pepper – adjust based on how spicy you like it. Start small and build up.
2 tablespoons extra virgin olive oil – gives richness while sautéing.
1 yellow onion chopped – adds sweetness and depth.
2 cups corn kernels fresh preferred, frozen if necessary – fresh corn gives the best pop of sweetness.
2 garlic cloves chopped – balances with bold, savory flavor.
4 ounces cream cheese softened – makes the dip creamy and smooth.
¼ cup sour cream – adds tang and keeps it from being too heavy.
1 12-count package dinner rolls, halved lengthwise – soft, fluffy, and perfect for layering.
3 tablespoons salted butter – for brushing the tops with flavor.
⅓ cup olive oil mayo – creamy and zesty ties everything together.
2 tablespoons of fresh lime juice – brightens and balances richness.
¼ cup fresh cilantro chopped – adds freshness and color.
1½ cups shredded Monterey jack or pepper jack cheese – melts beautifully for gooey layers.

Start by heating olive oil in a skillet over medium heat. Add chopped onion and sauté until it softens and turns lightly golden. Stir in garlic and corn, then sprinkle with chili powder, smoked paprika, and a pinch of cayenne. Cook until everything is coated and fragrant.
Reduce the heat and add cream cheese, stirring until it melts into the corn mixture. Add sour cream to give it a smooth, tangy finish. The mixture should be creamy and rich with little pops of sweetness from the corn.
Melt the salted butter in a small pan and stir in the leftover spice mix. This butter is what makes the sliders irresistible, giving the tops that golden, flavorful crust.
Place the bottom half of the dinner rolls on a lined baking sheet. Spread the creamy corn dip evenly across them. Add shredded cheese, cilantro, mayo, and a squeeze of lime juice. Cover with the top half of the rolls and brush the spiced butter generously on top.
Preheat the oven to 400°F. Cover the sliders with foil and bake for 10 minutes. Remove the foil and bake for another 10 minutes until the cheese is melted and the tops are golden. Serve hot and pull apart to enjoy!