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This Air Fryer Egg and Corn Salad is the perfect side dish for any meal!

If you’re like my husband, you’re probably thinking or saying out loud, “Egg and corn? Have you lost your mind? I’m not eating that! And how in the world was this combo even created!?”

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First things first, I can assure you that these flavors not only work well together but are honestly a flavor packed explosion. There’s just something about the texture of the egg and the Air Fryer power of the corn that mesh these two items perfectly.

I love to create this as a side dish for family gatherings, potlucks, and BBQ’s because it has such a fun and bold flavor that it literally goes with anything. Meats? You bet. Grilled veggies? Absolutely! It also has the power to stand on its own as a really great meal, too.

Not only is this Air Fryer Egg and Corn Salad the perfect way to get my family to eat their veggies, but they actually like all the bright colors that are scattered throughout. Yellow corn, green peppers, red onions and orange carrots make up this rainbow of vegetable colors that are jam-packed in each and every bite. With a little dash of honey, it also has a sweetness that my kids love tolerate. 😉 Seriously, it is really good! 

The next time that you’re searching for the perfect side dish to create easily for your family, look no further than this Air Fryer Egg and Corn Salad. It’s simple to make, it super quick and easy, and it has a taste that everyone in your family will enjoy! And my husband reluctantly tried this dish and he liked it.

Let the family join in on the fun in making and creating this delicious dish. Food always tastes better when everyone works together making it, right?

Air Fryer Egg and Corn Salad

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Ingredients

  • 6 large Eggs

  • 3 ears of Corn, cut into smaller pieces

  • 2 teaspoon of Canola or Vegetable Oil

  • Salt and Pepper to taste

  • ¼ cup of sliced Red Onion

  • ½ cup of julienned Carrots

  • ½ cup of julienned Red Bell Pepper

  • ½ cup of julienned Green Pepper

Dressing
  • 1 cup of Mayonnaise

  • 1 tablespoon of Yellow or Dijon Mustard

  • 1 teaspoon of Maple Syrup or Honey

  • Salt and Pepper to taste

Instructions

  1. Place a trivet in your air fryer basket. Add the eggs.                                                             

  2. Air fry for 20 minutes at 250 F.                                 

  3. As soon as the fryer beeps, using tongs, submerge the eggs in an ice bath to stop the cooking process.                                                                                                                          

  4. Peel then and dice them into big chunks.                            

  5. Cut the corn cobs into small pieces to fit them in the air fryer.                        

  6. Coat the corns in vegetable oil and sprinkle it with salt and pepper.

  7. Air fry at 400 for 10 minutes, flipping once.                                                                                   

  8. Once the corn is done and slightly cooled, using a knife, carefully cut the kernels from the cob. Totally irrelevant side note: This corn is perfect for my Instant Pot Mexican Street Corn Pasta too!                                                                                                   

  9. In a large bowl, combine the air fried corn kernels, the diced eggs, sliced onions, and julienned carrots, red and green bell peppers. Toss it well.                                                     

  10. In a small bowl, combine the mayonnaise, mustard, maple syrup, salt and pepper. Whisk to combine.                                                                                                                       

  11. Add the dressing to the egg and corn salad and toss to mix everthing well.                       

  12. Cover and let it chill for about an hour for the flavors to develop.

  13. Serve as a side to grilled meat.                                                                                                          

  14. Refrigerate the leftovers immediately.                                                                                     

Notes

  • If using frozen corn on the cob, air fry at 400 F for 20 minutes, flipping the corn cobs after every 5 to 6 minutes.

Don’t Forget To Print Out The Recipe For Later! 

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Air Fryer Egg & Corn Salad


  • Author: Laura

Ingredients

 

  • 6 large Eggs
  • 3 ears of Corn, cut into smaller pieces
  • 2 teaspoon of Canola or Vegetable Oil
  • Salt and Pepper to taste
  • ¼ cup of sliced Red Onion
  • ½ cup of julienned Carrots
  • ½ cup of julienned Red Bell Pepper
  • ½ cup of julienned Green Pepper
Dressing
  • 1 cup of Mayonnaise
  • 1 tablespoon of Yellow or Dijon Mustard
  • 1 teaspoon of Maple Syrup or Honey
  • Salt and Pepper to taste

Instructions

Place a trivet in your air fryer basket. Add the eggs.

Air fry for 20 minutes at 250 F.

As soon as the fryer beeps, using tongs, submerge the eggs in an ice bath to stop the cooking process.

Peel then and dice them into big chunks.

Cut the corn cobs into small pieces to fit them in the air fryer.

Coat the corns in vegetable oil and sprinkle it with salt and pepper.

Air fry at 400 for 10 minutes, flipping once.

Once the corn is done and slightly cooled, using a knife, carefully cut the kernels from the cob.

In a large bowl, combine the air fried corn kernels, the diced eggs, sliced onions, and julienned carrots, red and green bell peppers. Toss it well.

In a small bowl, combine the mayonnaise, mustard, maple syrup, salt and pepper. Whisk to combine.

Add the dressing to the egg and corn salad and toss to mix everything well.

Cover and let it chill for about an hour for the flavors to develop.

Serve as a side to grilled meat.

Refrigerate the leftovers immediately.

Notes

If using frozen corn on the cob, air fry at 400 F for 20 minutes, flipping the corn cobs after every 5 to 6 minutes.

Laura Awe Filled Homemaker

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