Summery and satisfying, these seared corn and cheese pierogi are perfect when fresh corn comes into season. They’re also the perfect vegetarian appetizers.
Slideshow: Corn Recipes
2 cups flour
3/4 cup sour cream
1 large egg
1/4 cup extra-virgin olive oil
1/2 teaspoon kosher or sea salt
Filling & Finishing
1 pound baking potatoes, peeled and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
2 ears corn, shucked (about 2 cups)
6 ounces smoked cheddar cheese, grated
Kosher or sea salt, to taste
Fresh cracked black pepper, to taste
2 tablespoons unsalted butter
How to Make It
In a bowl, mix together the flour, sour cream, egg, olive oil and salt until the ingredients bind together. Place the dough on a lightly floured surface and knead for a couple minutes, or until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Place the potatoes and 1/2 teaspoon salt in a large pot and fill with cold water to cover the potatoes. Bring the water to a boil over high heat, then reduce heat to medium-low and then simmer for 10-15 minutes or until the potatoes are tender when pierced with a fork. Drain potatoes and mash. Allow to cool.
Heat a skillet over medium-high heat. Add the oil, and then stir in the corn. Cook the corn for 3 minutes, or until tender. Combine the mashed potatoes, corn and cheese, and then season with salt and pepper. Set aside.
On a lightly floured surface, roll out the dough to about 1/8-inch thick. Using a 3-inch round cutter, cut out 12-15 rounds. Brush the edges of each round lightly with water, then place 1 tablespoon of filling on one side of the rounds. Fold the dough over, making half moon shapes, pressing out the air. Press and crimp the edges to seal the pierogi.
Bring a large pot of salted water to a rolling boil. Cook the pierogi for 3-5 minutes, or until tender. Drain.
Heat the butter in a large skillet over medium heat. Add the pierogi to the skillet with the butter and sear each side for about 1 minute or until golden. Serve warm.
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