Ingredients

Let’s Cook!

• 1
  You can either grill your corn or cook in the air fryer, brush with olive oil & cook until some corners are brown. Remove from grill or air fryer and let cool before using a knife to cut the corn kernels off the cob into a bowl. Add corn kernels, onion, garlic, jalapeño, and cheese to a large bowl. Toss to combine.
  
• 2
  In a small bowl whisk together the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro until combined. Save 1-2 sprigs of cilantro for garnish.
  
• 3
  Drizzle dressing over the salad ingredients and toss to combine.
  
• 4
  Top with additional cilantro and cheese. Serve right away or chill in the fridge until ready to serve. This salad can be served warm or cold. Leftovers will keep in the fridge for 3-4 days.