Grilled Elote Corn Pierogies
TOTAL TIME
MINUTES
PREP TIME
MINUTES
INGREDIENTS
10
SERVINGS
1
Ingredients
- 1 box, Mrs. T's Mini Classic Cheddar Pierogies -or - Mrs. T's Mini 4-Cheese Medley Pierogies
- Olive oil for tossing with pierogies
- 6 medium ears sweet corn, husks removed
- 1/2 cup crumbled cotija cheese + more for topping
- 1/2 cup Mexican crema (or sour cream)
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1/2 teaspoon ground chipotle pepper (option to add more to taste) + more for topping
- 2 tablespoons lime juice (approximately the juice of 1 lime)
- 1/2 cup chopped cilantro + more for topping
Directions
- Preheat the grill to medium heat (about 400°F)
- While the grill is pre-heating, put cotija, crema, mayonnaise, garlic, ground chipotle pepper, lime juice, and cilantro in a medium sized mixing bowl and stir until combined. Set aside.
- In another bowl, toss frozen Mrs. T's Mini Classic Cheddar Pierogies (or Mrs. T's Mini 4-Cheese Medley Pierogies) with olive oil until well coated.
- Grill the corn and pierogies. Follow directions on the package for the pierogies (cooking for 6-8 minutes). Place the corn directly on the grill grates and turn it periodically until the kernels are begin to brown and look slightly charred. Remove both the pierogies and corn from the grill when done (this may be at different times).
- When cool enough to handle, use a serrated knife to cut the grilled corn off of the cob.
- Stir the corn into the sauce mixture until well coated. Then mix in the grilled pierogies. Top with additional cilantro, cotija cheese, and ground chipotle pepper prior to serving.
- Enjoy!
