Buffalo Chicken Sliders with Grilled Corn on the Cob

1 pound chicken breasts, cut into pieces big enough to fit on a slider bun

1 package Sara Lee rolls

Buffalo sauce – use as much or little as you can stand.  I drenched my chicken in it but after it was grilled – Mr. Dixie could tolerate it – but I had to add more sauce to mine.

1 bag slaw mix – i used angel hair without the carrots

1 shallot, chopped

1/2 – 1 cup mayo  <—–  I’m guessing here because I really didn’t measure

1 splash apple cider vinegar

Salt and Pepper

About 1/4 to 1/2 packet of dry ranch dressing powder

2 stalks of celery, diced

4 fresh (or frozen, but thawed) ears of corn

3 tablespoons of butter, softened

1 handful parmesan cheese (NOT the powdery-kind!)

Heat grill to medium high heat. In a shallow dish, combine the chicken with the buffalo sauce – don’t be stingy with it if you like heat. 

Set aside.  In a small bowl combine the butter and parm.  Spread each ear of corn with the butter mixture and wrap in aluminum foil.  (the green you see is a last minute decision to throw in some fresh basil I had in the fridge – I love basil – its up to you).

In a large mixing bowl, mix the slaw mix, mayo, vinegar, ranch powder, celery and shallots.  Salt and pepper to taste; cover and refrigerate.  Put the chicken and corn on the grill, checking after a few minutes.  Grill the chicken about 5-7 minutes on each side.  The corn should take about 15-20 minutes so you’ll more than likely pull the chicken off the grill before the corn is done.  Open the foil and pierce with a fork to make sure its good.

Or, you could use common sense (like I didn’t) and throw it on there a little before the chicken and they can be ready at the same time!!

Now carefully tear open those wittle bitty dinner rolls.  Layer a chicken piece on the bottom, and top it off with a spoonful of slaw. 

~Serve with the corn~

Of course I had to have more of the hotness 😉

Cheers-

Dixie Chik

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