Carnitas Street Corn Sliders

If you’re looking for a fun twist on pulled pork sliders or a new way to serve Mexican street corn (esquitas), this easy slider recipe is a must-try! These Carnitas Street Corn Sliders are layered with creamy, smoky street corn, tender shredded carnitas, and plenty of melty cheese, all tucked inside soft dinner rolls and brushed with garlic butter. Baked until golden and gooey, they’re perfect for game day, parties, or a crowd-pleasing weeknight dinner.

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 3 cups corn kernels, fresh or frozen (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
• 1 package (12-count) dinner rolls, halved lengthwise
• 2 cups carnitas, prepared warm
• 1 cup (113 g) Monterey Jack cheese, shredded
• ⅓ cup cotija cheese, crumbled (optional)
• ¼ cup fresh cilantro, chopped

• ¼ cup (½ stick / 57 g) unsalted butter, melted
• 1 ½ teaspoons garlic, minced
• 1 teaspoon fresh parsley, finely chopped
• ¼ teaspoon kosher salt