Mexican Street Corn Mini Pierogy Salad
Ingredients
- 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
Directions
- Run pierogies under cool water to thaw.
- Heat grill to high. Meanwhile, place pierogies, oil and half the chili powder in a large bowl and toss to combine; set aside.
- 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.
- When corn is cool enough to handle, cut the kernels off into the empty pierogy bowl.
- 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.
- Sprinkle with more Cotija if desired and serve warm or at room temperature with lime wedges.
