Cheesy Chicken Street Corn Sliders

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12


  • Klarbrunn Peach Mango Sparkling Water for serving
  • 12 count Dinner Rolls
  • 2 tsp. Smoked Paprika
  • 2 tbsp. Chili Powder
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1 Yellow Onion chopped
  • 1 tbsp. Olive Oil
  • 1 can (14-oz.) Corn Kernels drained
  • 4 oz. Cream Cheese
  • cup Sour Cream
  • 1 ½ cups Shredded Chicken
  • ¼ cup Scallions chopped
  • Juice of 1 Lime
  • 1 ½ cups Shredded Mexican Cheese
  • cup Fresh Cilantro chopped
  • 3 tbsp. Butter melted
  • Sour Cream for serving


  • Preheat oven to 400F. Line a rimmed baking pan with parchment paper.
  • In a small bowl, combine the chili powder, smoked paprika, salt and black pepper. Mix well. Set aside.
  • In a large pot over medium high heat, add the olive oil.
  • Add the chopped onion to sauté for 4-5 minutes.
  • Add the drained corn kernels, cream cheese, sour cream, and 1 tablespoon of the seasoning mixture. Mix until creamy and well combined.
  • Stir in the shredded chicken, chopped scallions, and lime juice.
  • Slice the dinner rolls in half lengthwise. Place the bottom half on the prepared pan.
  • Spread the chicken street corn mixture over the bottom half.
  • Layer with the freshly chopped cilantro and shredded cheese. Add the top half of the rolls.
  • Add 1 tablespoon of the seasonings mixture to the melted butter, then brush onto the rolls.
  • Cover the rolls with foil to bake 10 minutes, then remove the foil to bake uncovered for 8-10 minutes. Keep a close eye on the 8-minute mark to make sure the tops don’t burn.
  • (Optional: Mix ½ cup sour cream and remaining seasoning mix together. Add water to thin out mixture and drizzle over the rolls.)
  • Enjoy warm with Klarbrunn Peach Mango Sparkling Water for a complimentary refreshment!