Mexican Street Corn Mini Pierogy Salad

Mexican Street Corn Mini Pierogy Salad



  • 1 box of Mini Classic Cheddar or your favorite variety Mrs. T's® Mini Pierogies
  • 5 ears shucked fresh corn
  • 1/2 cup mayonnaise
  • 3/4 teaspoon chili powder, divided
  • 1 tablespoon vegetable oil
  • 1/4 cup crumbled cotija cheese, plus more for topping (optional)
  • 2 tablespoons freshly squeezed lime juice
  • Lime wedges, for serving
  • Vegetable oil, for the grill grates


  1. Run pierogies under cool water to thaw.
  2. Heat an outdoor grill for high, direct heat. Meanwhile, place the Mrs. T’s Mini Classic Cheddar Pierogies, oil, and 1/2 teaspoon of the chili powder in a large bowl and toss to combine; set aside.
  3. Scrape the grill grates clean if needed, then oil them. Place the corn on the grill and grill uncovered, flipping them every 5 minutes, until some kernels are charred, 20 minutes total. Transfer to a plate and cool slightly. Meanwhile, place the pierogies on the grill (reserve the bowl) in a single layer. Grill uncovered until grill marks appear and the pierogies are cooked through, about 5 minutes per side. Transfer to a plate.
  4. When the corn is cool enough to handle, cut the kernels off by standing each ear of corn on the stalk end in the now-empty pierogy bowl and carefully cutting the kernels off with a paring knife.
  5. Add the grilled pierogies. Whisk the mayonnaise, cotija if using, lime juice, and remaining 1/4 teaspoon chili powder together in a small bowl. Pour over the corn and pierogies and toss until combined. Sprinkle with more cotija cheese, if desired, and serve warm or at room temperature with lime wedges.
Mini Classic Cheddar

Mini Classic Cheddar

You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.

Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!