Curried Red Potatoes
Avocado Corn Salad
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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.
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.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
6 servings
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Ingredients
- 1 1/2 cups Water
- 3 fresh ears corn shucked and halved
- 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 peeled, pitted, and diced
- 1/2 cup diced English cucumber
- 1 cup halved cherry tomatoes
Ingredients
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Instructions
- 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.
Recipe Notes
PER SERVING:
CALORIES: 210 | FAT: 16g | PROTEIN: 3g | SODIUM: 102mg | FIBER: 5g | CARBOHYDRATES: 16g | NET CARBS: 11g | SUGAR: 3g
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