Mexican Street Corn Pasta Salad

INSTRUCTIONS

1. Pressure Cook Pasta on High for 5 min. When the time is up, let the pressure naturally released. Drain and rinse with cold water. Place the cooled, drained pasta in a large bowl.
2. Cut the corn off of each of the cobs. Add the corn to the pasta.
3. Add in the diced red onion and jalapeño pepper.
4. Then add in ½ cup of each of the two cheeses.
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.)
6. Pour the dressing over the ingredients in the bowl and mix well to combine.
7. Top the salad with the remaining cheeses, additional Tajín and freshly snipped cilantro.
8. Cover and chill until serving.
9. Store in an airtight container for up to 3 days in the fridge.