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Pulled Chicken Sliders
with Homemade Pickles and Mexican-Style Corn
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Fri Delivery Only
Recipe only available for Friday delivery.
Mediterranean
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- Est. Cals/serving
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Elote is the Spanish name for the popular corn on the cob sold by street vendors in Mexico. Sometimes the cobs are on sticks to make it easier to eat while on the go. The sugars in the sweet corn char when roasted or grilled on an open flame. The smoky cob is complete when it’s smothered with any number of toppings like crema (Mexican sour cream), cheese, spices, and lime.
Get Cooking
fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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2 cloves Garlic
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2 ears Corn
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1 Kirby Cucumber
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1 bunch Dill
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6 Slider Buns
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¼ cup Distilled White Vinegar
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1 Tbsp Sugar
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1 tsp Black Peppercorns
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½ cup Barbecue Sauce
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2 Tbsps Mexican Crema
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¼ cup Grated Cotija Cheese
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½ tsp Mexican Chili Powder
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1 Lime
tried-and-true
kitchen tools
step-by-step
instructions
1
Poach the chicken:
Place the chicken in a large pot. Add a big pinch of salt and enough water to cover the chicken by about 2 inches. Bring the water to a boil, then cover and remove from the heat. Let stand 10 to 15 minutes, or until the chicken is cooked through. Transfer the poached chicken to a cutting board to rest and cool slightly.
2
Prepare your ingredients:
While the chicken poaches, wash and dry the fresh produce. Peel and roughly chop the garlic. Peel off the husks and remove the silks from the corn. Slice the cucumbers and place them in a heatproof bowl or jar. Roughly chop the dill. Slice the slider buns in half.
3
Make the pickles:
In a small pot, combine the garlic, vinegar, sugar, peppercorns, 1 tablespoon of salt, and 1 cup of water. Bring the mixture to a boil, stirring until the salt and sugar dissolve. Add the dill to the bowl with the cucumbers. Pour the hot pickling liquid over the cucumbers and dill to cover the cucumbers. Cover the bowl with plastic wrap and let stand. (You can refrigerate these pickles for up to 2 days. They’ll only get better with time.)
4
Finish the chicken:
Using a fork or your fingers, shred or pull the poached chicken into a medium bowl. Add the barbecue sauce to the chicken in the bowl, and stir to combine. Season with salt and pepper to taste.
5
Grill the corn, then the slider buns:
Preheat your broiler or your grill on a medium flame. (You could also use a stovetop grill pan on medium. If broiling, use a broiler pan or broiler-safe baking sheet or dish, set at least 4 inches from the heat source.) Grill the corn 10 to 12 minutes, or until charred on all sides, turning to ensure it makes contact with the grill. Just before the corn is done, add the slider buns to the grill and toast them for 1 to 2 minutes.
6
Assemble the sliders, finish the corn & enjoy:
Divide the pulled chicken between the slider buns. Drain the pickles and place 1 or 2 on each slider. Place the Mexican crema on a small plate. Roll each piece of grilled corn in the crema, then sprinkle each with the cotija cheese and the Mexican chili powder. Squeeze some lime juice over the corn. Serve the corn with lime wedges. Enjoy!
1
Poach the chicken:
Place the chicken in a large pot. Add a big pinch of salt and enough water to cover the chicken by about 2 inches. Bring the water to a boil, then cover and remove from the heat. Let stand 10 to 15 minutes, or until the chicken is cooked through. Transfer the poached chicken to a cutting board to rest and cool slightly.
2
Prepare your ingredients:
While the chicken poaches, wash and dry the fresh produce. Peel and roughly chop the garlic. Peel off the husks and remove the silks from the corn. Slice the cucumbers and place them in a heatproof bowl or jar. Roughly chop the dill. Slice the slider buns in half.
3
Make the pickles:
In a small pot, combine the garlic, vinegar, sugar, peppercorns, 1 tablespoon of salt, and 1 cup of water. Bring the mixture to a boil, stirring until the salt and sugar dissolve. Add the dill to the bowl with the cucumbers. Pour the hot pickling liquid over the cucumbers and dill to cover the cucumbers. Cover the bowl with plastic wrap and let stand. (You can refrigerate these pickles for up to 2 days. They’ll only get better with time.)
4
Finish the chicken:
Using a fork or your fingers, shred or pull the poached chicken into a medium bowl. Add the barbecue sauce to the chicken in the bowl, and stir to combine. Season with salt and pepper to taste.
5
Grill the corn, then the slider buns:
Preheat your broiler or your grill on a medium flame. (You could also use a stovetop grill pan on medium. If broiling, use a broiler pan or broiler-safe baking sheet or dish, set at least 4 inches from the heat source.) Grill the corn 10 to 12 minutes, or until charred on all sides, turning to ensure it makes contact with the grill. Just before the corn is done, add the slider buns to the grill and toast them for 1 to 2 minutes.
6
Assemble the sliders, finish the corn & enjoy:
Divide the pulled chicken between the slider buns. Drain the pickles and place 1 or 2 on each slider. Place the Mexican crema on a small plate. Roll each piece of grilled corn in the crema, then sprinkle each with the cotija cheese and the Mexican chili powder. Squeeze some lime juice over the corn. Serve the corn with lime wedges. Enjoy!
Tips from Home Chefs
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