Mexican Street Corn Pasta Salad

Boil 1 pound of pasta according to package directions. Drain and rinse with cold water to cool it down.

Cut the kernels off the roasted corn cobs. Juice one lime and set aside.

In a small bowl, prepare the dressing by combining mayonnaise, sour cream, the fresh lime juice, and Tajín seasoning. Mix until smooth and set aside.

In a large bowl, combine the cooled pasta, corn kernels, diced jalapeño, diced red onion, shredded cheddar cheese, and crumbled cotija cheese.

Pour the creamy dressing over the salad ingredients and mix everything together until well combined.

Refrigerate the pasta salad until you are ready to serve.

Garnish with extra Tajín, extra cheese, and freshly chopped cilantro before serving. Serve with lime wedges on the side.