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.
Servings Prep Time
6servings 5minutes
Cook Time
10minutes
Servings Prep Time
6servings 5minutes
Cook Time
10minutes
Ingredients
  • 1 1/2cups Water
  • 3 fresh ears cornshucked and halved
  • Juice and zest of 1 medium lime
  • 1/4cup olive oil
  • 1/4tsp salt
  • 1/4tsp ground black pepper
  • 2 ripe medium avocadospeeled, pitted, and diced
  • 1/2cup diced English cucumber
  • 1cup halved cherry tomatoes
Instructions
  1. Add water and corn to the Instant Pot. Lock lid.
  2. 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.
  3. Transfer corn to a serving dish and let cool enough to handle. Cut kernels off of cobs.
  4. In a large bowl, whisk together lime juice and zest, oil, salt, and pepper. Toss in corn, avocados, cucumber, and tomatoes.
  5. 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