Grilled Mexican Street Corn Cavatappi

  • Servings: 6-8

Bring the flavors of the street to your plate with Grilled Mexican Street Corn Cavatappi. This creamy, tangy dish is a fiesta in your mouth.


2 cupsSan Giorgio® Cavatappi
4fresh corn on the cob, unshucked
1 largeavocado, diced
2green onions, sliced
1/2 cupfresh cilantro leaves, coarsely chopped
1 Tbspjalapeño pepper, seeded and finely chopped
6 slicescooked bacon, crumbled
1/2 cupqueso fresco, crumbled
1/2 cupcooked black beans
1/2 cupmayonnaise
3 Tbspslime juice
1/4 tsplime zest
1/8 tspground cumin powder
1/2 tspchili powder
1 Tbsphot sauce
salt, to taste
ground black pepper, to taste


  1. Prepare pasta according to package directions; drain, rinse and set aside.
  2. Heat the grill to medium.  Grill corn with husks over medium heat for 15 minutes, turning every 5 minutes.
  3. In a large bowl combine cooked pasta, avocado, green onions, cilantro, jalapeño, bacon, queso fresco and black beans.
  4. Shuck grilled corn, cut kernels off the cobs and combine with pasta mixture.
  5. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
  6. Toss dressing with pasta and enjoy.