This street corn post was created in partnership with Mrs. T’s Pierogies. All thoughts and opinions, however, are my own. Thank you for supporting the brands that make this blog possible.
Picnics, backyard barbecues, weekends at the lake; Summer offers so many opportunities to load up our plates with delicious sides. Thank goodness there’s always new ways to serve up the foods we love.
Over the past few months I’ve shared a number of heavenly meals using Mrs. T’s Pierogies. We’ve used them to top stew, baked them into enchiladas, turned them into fajitas, and now we are grilling them to create what is destined to be your new favorite summer side dish.
Can You Grill Frozen Pierogies?
The simple answer is yes! What’s even better news is that you don’t even have to thaw them first. The wonderful thing about Mrs. T’s Pierogies is how easy they are to prepare. Just brush the frozen pierogies with oil and grill until they warmed through and lightly toasted.
If you have a good-sized grill, you can put the ears of sweet corn on to cook alongside the pierogies so everything is done speedy quick and you’ll be ready to eat in no time.
You can also make this dish in a grill pan if an outdoor grill is not an option.
Excellent as a Grilled Vegetarian Side Dish or the Main Course
While this pierogy street corn would be wonderful with ribs or grilled chicken , serving it as a vegetarian main dish gives you a chance to take advantage of delicious summer produce like grilled summer squash, asparagus, or eggplant.
Double the street corn dressing and serve the extra on the side for generous dribbles on everything.
Pierogies + Street Corn Are Everything
The classic combination of street corn’s creamy garlicky dressing, lime juice, and Cotija hits the spot for so many reasons, and adding the lightly charred pierogies into the mix just takes this dish to the next level.
I used Mrs. T’s Jalapeño and Sharp Cheddar Pierogies in this recipe for the added kick, but if spice is not your thing, Mrs. T’s Classic Onion pierogies would also be good here!
The dressing is seriously simple and delicious. You’ll be surprised at how just a few ingredients can make the final dish taste so spectacular. Toss everything in the dressing or serve it on the side for everyone to drizzle to their liking.Print
Grilled Pierogy Mexican Street Corn
This warm summer staple is always a massive hit. Grilled pierogies, everyone’s favorite Mexican street corn and crumbled cheese, I mean what’s not to love?
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: side dish
- Method: grill
- Cuisine: Mexican
1 16-ounce package Jalapeño and Cheddar 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
Heat a gas or charcoal grill to medium-high heat, around 400°F.
Brush corn and frozen pierogies (no need to thaw) with oil. Sprinkle with salt and pepper.
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.
Meanwhile, whisk together sour cream, mayonnaise, lime juice, garlic, and salt in a small bowl.
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.