15-30 min6 servingsAmerican

Avocado Corn Salad

By Michelle Fagone

6 servings

5 min

Easy

Recipe Details

Course: Side Dish

Difficulty: Easy

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Vegan, Vegetarian

Yield: 6 servings

Ingredients

1 ½ cups water
3 fresh ears corn
juice and zest of 1 medium lime
1/4 cup olive oil
1/4 tsp salt
1/4 tsp ground black pepper
2 ripe medium avocados
1/2 cup diced English cucumber
1 cup halved cherry tomatoes

Corn on the cob is effortlessly cooked in your Instant Pot®, and when added to a salad with these other fresh ingredients, it is a showstopper! This dish should fit the bill of all your guests, and you’ll receive lots of “Mmmm” responses!

Pantry Staples: olive oil, salt, ground black pepper

From “The I Love My Instant Pot” 5-Ingredient Recipe Book by Michelle Fagone. Published by Adams Media, available February, 9, 2021.

INSTRUCTIONS

Add the water and corn to the Instant Pot®. Lock the lid. Press the Manual or Pressure Cook button and adjust the time to 2 minutes. When the timer beeps, quick-release the pressure until the float valve drops. Unlock the lid.
Transfer the corn to a serving dish and let it cool enough to handle. Cut the kernels off the cobs.
In a large bowl, whisk together the lime juice and zest, oil, salt, and pepper. Toss in the corn, avocados, cucumber, and tomatoes
Cover and refrigerate until ready to serve. Serve chilled.