Grilled Spicy Pierogy Mexican Street Corn

Grilled Spicy Pierogy Mexican Street Corn

TOTAL TIME 40 MINUTES
PREP TIME 30 MINUTES
INGREDIENTS 13
SERVINGS 4

Ingredients

  • 1 box of Jalapeno & Sharp Cheddar or your favorite variety Mrs. T's® Pierogies
  • 4 ears sweet corn shucked
  • 3 tablespoons olive oil
  • 1/3 cup sour cream
  • 2 tablespoons mayonnaise
  • juice of 1 lime
  • 1 clove garlic minced
  • 1/2 teaspoon kosher salt
  • 1 jalapeño thinly sliced
  • 3 scallions thinly sliced
  • 3 dried arbol chiles, crushed
  • 1/3 cup Cotija cheese, crumbled
  • 1/3 cup cilantro leaves
  • Salt & pepper to taste

Directions

  1. Heat a gas or charcoal grill to 400°F.
  2. Brush corn and frozen pierogies with oil. Sprinkle with salt and pepper.
  3. Place corn and pierogies on the grill and cook for about 10 minutes until corn is lightly charred and tender, and pierogies have grill marks and are cooked through. Turn both the corn and pierogies frequently to prevent them from burning. Corn will cook faster than pierogies, so be sure to remove the ears as they finish cooking.
  4. Meanwhile, whisk together sour cream, mayonnaise, lime juice, garlic, and salt in a small bowl.
  5. Cut corn kernels from the ears and toss together with grilled pierogies, jalapeño, scallions, and sour cream dressing in a large serving bowl. Sprinkle with crushed arbol chiles, cilantro leaves and Cotija cheese and serve.
Jalapeño & Sharp Cheddar

Jalapeño & Sharp Cheddar

Turn up the heat with hot ‘n zesty jalapeños, Sharp Cheddar cheese and creamy whipped potatoes, all wrapped up in a tasty pasta pocket.

Top Mrs. T’s Spicy Jalapeño & Sharp Cheddar Pierogies with black beans, salsa, Monterey Jack, and guac for the Ultimate Pierogy Nachos!