Mexican Street Corn Mini Pierogy Salad

Mexican Street Corn Mini Pierogy Salad


  • 1 bag Mini Classic Cheddar
  • 8 ears shucked fresh corn
  • 11 ounces mayonnaise
  • 2 teaspoons chili powder, divided
  • 1 ½ ounces vegetable oil
  • 6 ounces crumbled Cotija cheese, plus more for topping (optional)
  • 4 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 grill to high. Meanwhile, place pierogies, oil and half the chili powder in a large bowl and toss to combine; set aside.
  3. Oil the grill. Place corn on the grill and grill uncovered, flipping every 5 minutes, until some kernels are charred, 20 minutes total. Transfer to a plate and cool slightly. Meanwhile, place 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 plate.
  4. When corn is cool enough to handle, cut the kernels off into the empty pierogy bowl.
  5. Add the grilled pierogies. Whisk the mayonnaise, Cotija, lime juice and remaining chili powder together in a small bowl. Pour over the corn and pierogies and toss until combined.
  6. Sprinkle with more Cotija if desired and serve warm or at room temperature with lime wedges.
Mini Size Pierogy Mini Size Pierogy
Product Used In This Recipe


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!