Perfect Air Fried Corn-on-the-Cob

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As if I needed another way to use my air fryer…

I don’t think I’ve ever actually bought corn-on-the-cob when shopping for my own groceries. It was only something I’d have at home when one of my parents made it. The process of cooking it was just too unappealing to me, and frozen corn seemed so much easier.

BUT, then I saw these corn on sale 8 for $1, and there’s no way this bargain hunter is going to pass up a deal like that. Now I’ve been buying corn every week!

I’ve been using all of my different Eat Clean Essentials seasonings to make different flavor combinations, and I have yet to find one that isn’t worth sharing! I’ll list a few of my favorites below, and they can all be used with this basic recipe. There’s SO many more possibilities though, so be sure to check out this spice collection and use code ‘KYLA15’ for a discount!

(P.S. I do not make money from this, it’s just for you to use!)


  • Maple BBQ + maple syrup

  • Limon & Chile + lime juice

  • Lori’s No-Salt Seasoning + dijon mustard

  • Pizza is Life + garlic powder + Parmesan

  • Maple Doodle + maple syrup (a sweet combo!)

  • Grill Master + coconut aminos

  • Spicy Buffalo + plain greek yogurt + hot sauce

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  1. Remove husks from corn and break cobs in half, if desired.

  2. Place in air fryer basket and spray with oil.

  3. Season with salt, pepper, and any other spices you wish to use.

  4. Cook on 400 degrees F for 12-14 minutes.

  5. Add other flavoring ingredients (i.e. maple syrup, lime juice, yogurt, cheese, etc.), and enjoy!


Sausage & Sweet Potato Egg Muffins


A perfect weekend breakfast or the perfect thing to prep for a quick, easy, grab-n-go breakfast during the week, these egg muffins cover all the bases! They’ve got fat, protein, veggies, AND fiber… and they’re absolutely delicious!

You can enjoy them all on their own, or pair with fruit, toast, and a warm mug of coffee if you’ve got time to sit down. To reheat, simply pop one or two muffins in the microwave for 30 seconds -1 minute.


Yield: 8 muffins

What you’ll need:

  • 2 TB avocado oil

  • 3/4 cup sweet potato, chopped

  • 1/2 cup bell pepper, chopped

  • 1/2 cup zucchini, chopped

  • 2 sausages links (such as these) or 4 breakfast sausage links (such as these if you’re vegetarian)

  • 6 eggs

  • 1/2 cup shredded pepper jack cheese (dairy free, if desired)

  • 1 tsp. garlic powder

  • 1/2 tsp. paprika

  • salt and pepper, to taste

What to do:

  1. Preheat oven to 350.

  2. Heat oil in a skillet over medium head and, when hot, add in chopped sweet potato.

  3. Saute potatoes until they begin to soften, about 5 minutes. Add in chopped bell pepper, zucchini, garlic powder, paprika, salt, and pepper, and sauté until soft, about 5 more minutes.

  4. Spray a muffin tin with non-stick cooking spray (or fill with paper liners) and divide the cooked veggies & chopped sausage evenly.

  5. In a separate bowl, whisk the eggs together (with salt and pepper, if desired) and portion between the muffins.

  6. Bake at 350 degrees F for about 10 minutes until eggs are set, adding a sprinkle of cheese on top halfway through. Enjoy warm or allow to cool and store them in an airtight container in the fridge for up to a week!