Ingredients
Ingredients
2 cups Creamette® Cavatappi
4 fresh corn on the cob, unshucked
1 avocado, diced
2 green onion, sliced
0.50 cup fresh cilantro leaves, coarsely chopped
1 tbsp jalapeño pepper, seeded and finely chopped
6 cooked bacon, crumbled
0.50 cup queso fresco, crumbled
0.50 cup cooked black beans
For the Dressing:
0.50 cup mayonnaise
3 tbsp lime juice
0.25 tsp lime zest
0.13 tsp ground cumin powder
0.50 tsp chili powder
1 tbsp hot sauce
Directions
Cooking Directions
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.
