Pull Apart Street Corn Dip Sliders

Soooo I've tried a few things from this website and all the recipes sound amazing and look fantastic...and then I make them and they are a hot mess or don't taste very good. Also, quite a few typos in the recipes that make them hard to follow. Not trying to bash anyone, but I don't think I'll be getting any more recipes from this particular source going forward. Just not worth the effort. 

• 2 Tbsp chili powder
• 2 tsp smoked paprika
• 1/2 - 2 tsp cayenne pepper
• 2 Tbsp extra virgin olive oil
• 1 yellow onion, chopped
• 2 cups corn, fresh or frozen
• 2 cloves garlic, chopped
• kosher salt and black pepper
• 4 oz cream cheese, at room temperature
• 1/4 cup sour cream
• 1 (12-count) package of dinner rolls, halved lengthwise
• 3 Tbsp salted butter
• 1/3 cup olive oil mayo, or plain Greek yogurt
• 2 Tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped
• 1 1/2 cups shredded Monterey or pepper jack cheese

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, about 5 minutes. Add the corn, garlic, 1 tsp of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. 

Reduce 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 tsp of the spice mix, plus a pinch of salt. Cook another minute and then remove from heat. 

In a small bowl mix the mayo and lime juice with a pinch of salt. Preheat oven to 400 degrees. Place the bottom half of the dinner rolls onto a baking sheet lined with parchment paper. Spoon the corn mixture over the rolls. Top with cilantro, then pepper jack cheese. Drizzle half the mayo and spicy butter over the dip. Place top half of rolls 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 is melted. Serve the sliders topped with the remaining mayo and butter. 

Serves 12

Prep Time: 30 minutes
Total Time: 50 minutes

Recipe from www.HalfBakedHarvest.com