Avocado Corn Salad


  • 1 1/2 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
  • Add water and corn to the Instant Pot. Lock lid.
  • Press the Manual or Pressure Cook button and adjust time to 2 minutes. When timer beeps, quick-release pressure until float valve drops. Unlock lid.
  • Transfer corn to a serving dish and let cool enough to handle. Cut kernels off of cobs.
  • In a large bowl, whisk together lime juice and zest, oil, salt, and pepper. Toss in corn, avocados, cucumber, and tomatoes.
  • Refrigerate covered until ready to be served. Serve chilled.
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