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.”

• Lemon Broccoli Pierogy Skillet
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• Deep Dish Pierogy Pot Pie

If you like this recipe, try these:

• Chicken Fajitas & Rice in Foil
• Southwest Breakfast Burritos
• Black Bean Enchiladas

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

Grilled Spicy Pierogy Mexican Street Corn

Ingredients:

• Mrs. T’s Loaded Baked Pierogies (#4991)
• 4-8 Birds Eye Extra Sweet Mini Corn on the Cob (#4655)
• 3 Tbsp BBF Avocado Oil (#3516)
• 1/3 cup sour cream
• 2 Tbsp mayonnaise
• Juice of 1 lime
• 1 tsp Kirkland Minced Garlic (#1289)
• 1/2 tsp Regal Coarse Sea Salt (#1147)
• 1 jalapeno, thinly sliced
• 2 scallions, thinly sliced
• 3 dried arbol chilies, crushed
• 1/3 cup Cotija cheese, crumbled
• 1/3 cup cilantro leaves
• Regal Fine Sea Salt (#1146) and AP Black Pepper (#1028), to taste

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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