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. The corn is then stuffed into soft dinner rolls. Each handheld slider is cheesy on the inside yet golden toasted outside, with a delicious spicy garlic butter topping. Serve these sliders warm for a truly simple appetizer that everyone will love. A new and updated quintessential summer appetizer.
I told you the appetizers were coming! And here we are with another yummy, easier appetizer for late spring, and of course, summertime!! Can you tell I’m very excited?
I dreamt up this idea a few weeks ago when brainstorming fun Mexican inspired recipes to share with you all ahead of Cinco de Mayo. Of course, I had plenty of taco recipes I could share. And then some new takes on enchiladas, beans, and rice too. But all I wanted to make was my street corn dip from last summer.
I know corn isn’t in-season just yet, but that street corn dip is just so good. I’m already looking forward to making it soon!
Knowing I could easily use frozen corn, I decided I’d focus on this recipe the second I thought up the idea. We all love a slider bun, but when stuffed with spicy, creamy Mexican street corn dip?
Wow, so much better than you can even imagine. You all will love these fun, easy sliders. And they’re such a great way to celebrate Cinco de Mayo tomorrow and, honestly, through the weekend too!
Start by making the dip. It’s really pretty quick to do, but there are a few steps that make my version of street corn dip a little more exciting. Or at least that’s what I like to think!
Everything starts with the spice mix. Traditional street corn, or Elote, which is what this dish is typically called in Mexico. It’s made by boiling corn with spices, then seasoning the warm corn with lime, mayo, and lots of chili powder. I took these flavors and put them into this dip.
For my spices, I used chili powder, smoked paprika, and cayenne. I wanted to add a little smokiness and a little more kick to the flavors. You’ll use the spice mix in both the dip and for topping.
Cook the corn with onions and garlic. Since corn season is still a month or so away, using frozen is totally fine to do here. To the corn, add a dash of the spice mix.
Next, the butter. Melt some butter together with the spices. The butter really, really flavors the dip in a wonderfully delicious way.
Finally, I mix mayo (or you can use Greek yogurt too) with lime juice. Then simply put the sliders together.
For the sliders, you’ll need a really soft loaf of pull part dinner rolls. I used the King’s Hawaiian Rolls, which I think are readily available for everyone! Whole Foods has some really nice options too.
Slice the rolls in half lengthwise, stuff with the corn dip, then drizzle on the spicy butter and the salted lime mayo. Finish with plenty of pepper jack, Monterey jack, or even just cheddar cheese. It’s up to you!
Add the top half of the rolls, then cover and bake until the cheese is very melty.
When you pull the rolls out of the oven the cheese will be bubbling away. The excitement to pull apart each roll and enjoy them is immediate.
And that’s exactly what you should do! Serve the rolls right away while the cheese is still warm and gooey. I always drizzle over additional spicy butter and mayo, and then green onions and fresh cilantro too.
So delicious and fun to enjoy!
Looking for more simple appetizers? Here are my favorites:
Lastly, if you make these Pull Apart Street Corn Dip Sliders be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pull Apart Street Corn Dip Sliders
Servings: 12 sliders
Calories Per Serving: 179 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1/2-2 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
- 1/4 cup sour cream
- 1 (12-count) package dinner rolls, halved lengthwise
- 3 tablespoons salted butter
- 1/3 cup olive oil mayo, or use plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 1/2 cups shredded Monterey or pepper jack cheese
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- 1. 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.