Grilled Spicy Pierogy Mexican Street Corn

Grilled Loaded Pierogies topped with grilled corn, lime sourcream, diced jalapeno, crushed chiles, cilantro and Cotija cheese.

Looking for more ways to serve pierogies?

Mrs. T’s Loaded Baked Pierogies (#4991) are stuffed with sharp cheddar cheese, sour cream and chives, and creamy whipped potatoes seasoned with bacon and folded in a pasta shell. Whether you serve them as a side of in a recipe, they’re great for an easy meal. One of our Representatives, Katie Robinson, shared, “I cook some of the Rosina Italian Meatballs (#9142) we sell then add them to a 9×13 pan along with the pierogies. Cover with spaghetti sauce and mozzarella cheese. Bake in the oven.”

If you like this recipe, try these:

Grilled Spicy Pierogy Mexican Street Corn

Grilled Loaded Pierogies topped with grilled corn, lime sourcream, diced jalapeno, crushed chiles, cilantro and Cotija cheese.

Grilled Spicy Pierogy Mexican Street Corn

Ingredients:

Instructions:

  1. First, preheat your grill.
  2. Then, brush the corn and pierogies with oil and season with salt and pepper.
  3. Place both onto the grill for about 10 minutes, turning halfway, or until corn is tender and pierogies are heated through. The corn will cook faster, so they will need to be removed first.
  4. Meanwhile, combine the sour cream, mayonnaise, lime juice, and salt. Whisk until thoroughly combined.
  5. Now, carefully cut the kernels from the cobs and toss with the pierogies. Top with jalapeno, scallions, dressing, crushed chiles, cilantro and Cotija cheese. Serve warm.

Adapted from: https://www.mrstspierogies.com/recipe/grilled-spicy-pierogy-mexican-street-corn/

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