Avocado Corn Salad

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.

Cuisine

Modern

Course

Salad, Side Dish

Difficulty

Easy

Duration

15-30 min

Diet

Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

15-30 min, 6 servings, contributed, cook 10 min, diced english cucumber, easy, fresh ears corn, ground black pepper, halved cherry tomatoes, instant pot recipes, instant pot salad recipe, juice and zest of 1 medium lime, modern, olive oil, prep 5 min, pressure cook, ripe medium avocados, salad, salt, side dish, vegan, vegetarian, water

Prep Time

5 min

Cook Time

10 min

Servings

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

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.

Notes