Mexican Street Corn Pasta Salad

Step 1

Boil the pasta according to the package instructions in a large pot of salted water. Drain and rinse with cold water. Place the cooled, drained pasta in a large bowl.

Step 2

Cut the corn off of each of the cobs. Add the corn to the pasta.

Step 3

Add in the diced red onion and jalapeño pepper.

Step 4

Then add in 1/2 cup of each of the two cheeses.

Step 5

In a separate small bowl, whisk together the mayo, sour cream, juice of 1 lime and Tajín. (Start with 1 teaspoon of Tajín and add more to taste.)

Step 6

Pour the dressing over the ingredients in the bowl and mix well to combine.

Step 7

Top the salad with the remaining cheeses, additional Tajín and freshly snipped cilantro.

Step 8

Cover and chill until serving.

Step 9

Store in an airtight container for up to 3 days in the fridge.