Description
Mexican Paneer & Corn Sliders are a delicious and colorful party favorite featuring a spicy paneer and corn filling layered with fresh veggies, spicy mayo, tangy chutney, and melty cheese all nestled inside soft slider buns. These sliders are baked to perfection with a buttery seasoned topping, making them perfect for gatherings or casual meals. This recipe offers flexibility with options for vegan, vegetarian, and gluten-free adaptations.
Ingredients
Scale
Paneer & Vegetable Mixture
- 200 grams Paneer (Substitute with tofu for a vegan option)
- 1 cup Corn Kernels (fresh, frozen, or canned)
- 1 small Onion, finely chopped (red or yellow)
- 4-5 cloves Garlic, minced (or garlic powder as a substitute)
- ½ Jalapeño, finely chopped (omit for milder flavor)
- ½ Bell Pepper, finely chopped (any color)
- 3-5 Scallions, chopped (or chives)
- Salt & Pepper, to taste
- 1 tsp Sugar (balances flavors; honey or agave can be used)
- ½-1 tbsp Paprika Powder (smoked paprika preferred)
- 2 tbsp Mexican Hot Sauce (any hot sauce works)
Sauces & Toppings
- 4-6 tbsp Mayonnaise (use vegan mayo for vegetarian version)
- ¾-1 cup Shredded Slaw Mix (or substitute lettuce or cabbage)
- ½-1 cup Coriander Chutney (store-bought or homemade)
- ¾-1 cup Mixed Cheese (mozzarella, cheddar, pepper jack or dairy-free cheese)
Slider Assembly
- 12 Savory Slider Buns (whole grain or gluten-free if desired)
- ½ stick Unsalted Butter (50g; substitute olive oil for dairy-free)
- 1 tbsp Everything Bagel Seasoning (or substitute sesame seeds)
- ½ tbsp Sugar (optional)
Instructions
- Prepare Spicy Mayo: In a bowl, mix together the mayonnaise and Mexican hot sauce until smooth. Set aside to allow the flavors to meld and intensify.
- Mix Paneer & Veggies: In a large mixing bowl, combine paneer, corn kernels, finely chopped jalapeño, onion, bell pepper, scallions, minced garlic, 1 tsp sugar, paprika powder, Mexican hot sauce, salt, and pepper. Stir well until everything is evenly coated and the mixture is vibrant.
- Preheat Oven: Preheat your oven to 350°F (175°C) so it is ready when the sliders are assembled.
- Assemble Sliders: On a parchment-lined baking tray, slice and lay out the slider buns flat. Spread a layer of the prepared spicy mayo on the bottom halves. Add a generous scoop of the paneer and corn mixture, then top with shredded slaw mix and a hearty sprinkle of the mixed cheese. Spread coriander chutney on the top bun halves and place over the filling.
- Prepare Butter Topping: Melt the unsalted butter and stir in the everything bagel seasoning along with ½ tbsp sugar. Drizzle this savory butter mixture evenly over the assembled sliders. Optionally, top each slider with a slice of jalapeño for added heat.
- Bake: Cover the entire tray with foil and bake in the preheated oven for 30-35 minutes, until the cheese melts and sliders are heated through.
- Rest and Serve: Remove the foil and let the sliders rest for 3-5 minutes to set. Serve warm and enjoy your flavorful, melty Mexican Paneer & Corn Sliders!
Notes
- For a vegan version, substitute paneer with firm tofu, vegan mayo, and dairy-free cheese.
- Use gluten-free slider buns to make this recipe gluten-free.
- Adjust jalapeño quantity according to your preferred spice level or omit entirely for mild sliders.
- Fresh, frozen, or canned corn kernels all work equally well in this recipe.
- Smoked paprika adds a wonderful depth of flavor, but regular paprika can be used if unavailable.
- Store any leftover sliders in an airtight container and refrigerate for up to 2 days. Reheat gently before serving.
