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Grilled Mexican Street Corn Cavatappi

Crispy bacon, creamy avocado, grilled corn, and black beans dance with queso fresco and curly cavatappi. Expansive jalapeño heat—balanced in creamy citrus.

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grilled mexican street corn in serving bowl

Fire-roasted corn and earthy black beans. Crunchy green onions and citrusy cilantro. Curls of Cavatappi, filled to the brim with a delightfully silky dressing. This Grilled Mexican Street Corn recipe is a tango for the tastebuds. From the zesty to the spicy, every bite is a new adventure. Fire up the grill!

  • 2 cups Ronzoni® Cavatappi
  • 4 fresh ears of corn, on the cob, unshucked
  • 1 large avocado, diced
  • 2 green onions, sliced
  • ½ cup fresh cilantro leaves, coarsely chopped
  • 1 Tbsp jalapeño pepper, seeded and finely chopped
  • 6 slices cooked bacon, crumbled
  • ½ cup queso fresco, crumbled
  • ½ cup cooked black beans
  • For the Dressing:
  • ½ cup mayonnaise
  • 3 Tbsp lime juice
  • ¼ tsp lime zest
  • ⅛ tsp ground cumin powder
  • ½ tsp chili powder
  • 1 Tbsp hot sauce
  • salt, to taste
  • ground black pepper, to taste
Skill LevelEasy
Prep Time15 Min
Cook Time25 Min


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

Pro Tip

Feeling festive? Serve alongside street-style tacos and guacamole for a celebratory gathering.