Carnitas Street Corn Sliders

Why You’ll Love This Recipe

I love this recipe because it takes two comfort food favorites — carnitas and street corn — and brings them together in an easy-to-make slider format. The corn filling is creamy with just the right amount of spice, and the garlic butter brushed on top of the rolls makes them smell and taste amazing. I can prep everything ahead and just bake before serving, which is perfect when I’m hosting or want a quick, satisfying weeknight meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Street Corn Filling:

• 2 tablespoons extra virgin olive oil

• 1 medium yellow onion, diced (about 1 cup)

• 3 cups corn kernels (fresh or frozen and thawed)

• 1 teaspoon chili powder

• ¼ teaspoon cayenne pepper

• ¼ teaspoon kosher salt

• ¼ teaspoon black pepper

• 1 teaspoon garlic, minced

• 3 ounces cream cheese, softened

• 2 tablespoons sour cream

For the sliders:

• 1 package (12-count) dinner rolls, halved lengthwise

• 2 cups warm prepared carnitas

• 1 cup shredded Monterey Jack cheese

• ⅓ cup crumbled cotija cheese (optional)

• ¼ cup chopped fresh cilantro

Garlic Butter Topping:

• ¼ cup (½ stick) unsalted butter, melted

• 1½ teaspoons garlic, minced

• 1 teaspoon fresh parsley, finely chopped

• ¼ teaspoon kosher salt

Directions

1. Preheat the oven to 350°F (175°C). I spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.

2. Make the street corn filling:

   • I heat olive oil in a large skillet over medium heat.

   • I add the diced onion and sauté for 4–5 minutes until soft.

   • I stir in the corn, chili powder, cayenne, salt, and pepper, cooking for another 5–6 minutes until the corn starts to char.

   • I add the garlic and cook for 1 more minute.

   • I reduce the heat to low and stir in the cream cheese and sour cream until the mixture is smooth and creamy. Then I remove it from the heat.

3. Assemble the sliders:

   • I place the bottom halves of the rolls in the prepared baking dish.

   • I spread the street corn mixture evenly over the rolls.

   • I top with the warm carnitas, followed by Monterey Jack, cotija (if using), and cilantro.

   • I place the top halves of the rolls on top to finish.

4. Make the garlic butter topping:

   • I whisk together the melted butter, garlic, parsley, and salt.

   • I brush it generously over the tops of the rolls.

5. Bake the sliders:

   • I cover the dish loosely with foil and bake for 15 minutes.

   • I remove the foil and bake for another 5–7 minutes until the tops are golden and slightly crispy.

6. Serve warm — and watch them disappear fast!

Servings and timing

This recipe makes 12 sliders.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• Cheese swap: I use pepper jack for an extra kick or mozzarella for a milder version.

• Extra spice: I add jalapeños or hot sauce to the corn mixture for more heat.

• Pulled chicken: Sometimes I swap the carnitas for pulled chicken or even rotisserie chicken if I’m short on time.

• Topping twist: I’ve added crushed tortilla chips on top after baking for some added crunch.

• Vegetarian option: I skip the meat and double up on the corn mixture or add black beans for a hearty meat-free version.

Storage/Reheating

Leftover sliders keep well in the fridge for up to 3 days. I store them in an airtight container and reheat them in a 300°F oven until warmed through, about 10 minutes. Microwaving works too, but the rolls won’t stay as crisp.

I don’t recommend freezing fully assembled sliders, but I sometimes prep the corn mixture and carnitas ahead and assemble them fresh.

FAQs

Can I make these ahead of time?

Yes, I often prep the corn filling and carnitas ahead of time. I assemble everything, cover, and refrigerate. I just bake when ready to serve — adding a few extra minutes if cold from the fridge.

What kind of rolls work best?

I use soft dinner rolls or Hawaiian rolls. They bake up golden and hold the filling well without getting soggy.

Can I use canned corn?

Absolutely. I drain it well before using. It won’t char quite like fresh or frozen, but it still works great.

What goes well with these sliders?

I usually serve them with chips and salsa, a simple salad, or coleslaw. They’re also great alongside grilled veggies or rice.

How can I make them less spicy?

I skip the cayenne and use mild chili powder. The street corn mixture still has lots of flavor without the heat.

Conclusion

These Carnitas Street Corn Sliders are a guaranteed crowd-pleaser — creamy, cheesy, smoky, and full of flavor in every bite. I love making them for parties, game nights, or even just as a fun twist on taco night. Once I tried this combination, I knew it would be a regular in my recipe rotation.

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