Ingredients

The following ingredients have 4 Servings
  • 3 ears of corn (2 cups corn kernels)
  • 1 lb mini cucumbers or 1 large English cucumber (sliced)
  • 1 lb grape/cherry tomatoes (cut in halves or regular size, chopped)
  • 3 medium-large avocados (cubed)
  • 3 green onion sprigs (finely chopped)
  • 1 lime (zest and juice of)
  • 2 tbsp olive oil (extra virgin)
  • 1/2 tsp salt
  • Ground black pepper (to taste)

Instruction

  • To grill corn, remove it from the husk and grill on medium heat for approximately 20 minutes. Turn every 5 minutes.
  • To cook corn in Instant Pot, add 1 cup water, trivet and as many corn as you can fit. Pressure cook on High Pressure for 2 minutes and then release pressure right away.
  • If using frozen corn, run it in a colander under warm water for 1 minute and drain.
  • Cut off cooked kernels from the cob by slicing them with a chef's knife. You will end up with strips of cooked corn.
  • Add cooked corn, cucumber, tomato, avocado, green onion, lime zest and juice, olive oil, salt and pepper to a large salad bowl.
  • Sir salad gently and serve cold with chicken, salmon or shrimp.