Bobby Flay’s Corn and Avocado Salad is a celebration of fresh, bold flavors and vibrant textures. It’s the kind of dish that works as a perfect side at a summer cookout or stands alone as a light, refreshing lunch. With sweet grilled corn, creamy avocado, zesty lime, and a hint of heat, this salad captures everything you love about seasonal ingredients—simple, colorful, and delicious.

What is Bobby Flay’s Corn and Avocado Salad?

This salad combines charred corn kernels with ripe avocado, herbs, and a tangy lime vinaigrette. Bobby Flay elevates the dish with layers of flavor—jalapeño for spice, red onion for sharpness, and cilantro for a herbaceous punch. The result is a bright, fresh, and satisfying salad that’s quick to throw together but full of flavor.

Other Bobby Flay Recipes

Why You Love This Recipe

Loaded with fresh flavor – Bright, crisp, creamy, and just the right amount of heat.
Perfect side or light main – Versatile for meals, BBQs, or picnics.
No mayo needed – Keeps it light, fresh, and healthy.
Quick to make – Ready in under 20 minutes.
Naturally gluten-free and vegetarian – Fits many diets without changes.

Ingredients Needed to Make Bobby Flay’s Corn and Avocado Salad

Fresh corn (shucked) – 4 ears (or 3 cups frozen corn, thawed)
Avocados (diced) – 2 ripe
Cherry tomatoes (halved) – 1 cup
Red onion (finely chopped) – ¼ cup
Fresh cilantro (chopped) – ¼ cup
Jalapeño (minced, optional) – 1 small
Lime juice (fresh) – 2 tablespoons
Olive oil – 2 tablespoons
Salt and black pepper – To taste

Instructions to Prepare Bobby Flay’s Corn and Avocado Salad

Grill the corn – Preheat a grill or grill pan over medium-high heat. Grill corn for 8–10 minutes, turning occasionally, until charred. Let cool, then slice off kernels.
Make the dressing – In a large bowl, whisk together lime juice, olive oil, salt, and pepper.
Combine vegetables – Add corn, cherry tomatoes, red onion, jalapeño, and cilantro to the bowl with dressing. Toss gently.
Add avocado last – Carefully fold in diced avocado to avoid mashing it.
Chill or serve immediately – Serve at room temperature or slightly chilled for best flavor.

What Goes Well With Bobby Flay’s Corn and Avocado Salad

Serve alongside grilled meats – Complements chicken, steak, or fish perfectly.
Add to tacos or burritos – Spoon into wraps for a flavorful filling.
Pair with tortilla chips – Doubles as a chunky dip.
Serve with rice bowls – Adds freshness and creaminess to grain dishes.
Enjoy with crusty bread – A light lunch with minimal effort.

Pro Tips to Make Perfect Bobby Flay Corn and Avocado Salad

Use grilled corn for extra flavor – Charring adds a sweet smoky depth.
Add avocado right before serving – Keeps it from browning too quickly.
Chill the salad slightly – Enhances the flavors and texture.
Use a mix of herbs – Swap in fresh basil or mint for a twist.
Taste and season gradually – Lime and salt can be adjusted to taste.

Variations of Bobby Flay’s Corn and Avocado Salad

Make it creamy – Stir in a spoonful of sour cream or Greek yogurt for richness.
Add black beans – Makes it heartier and adds protein.
Include crumbled cheese – Try cotija or feta for a salty bite.
Use mango or pineapple – Adds tropical sweetness.
Turn it into a meal – Top with grilled shrimp or chicken.

Storage Guidelines for Bobby Flay’s Corn and Avocado Salad

Refrigerate in an airtight container – Best enjoyed within 1–2 days.
Keep avocado separate if prepping ahead – Add it just before serving.
Store dressing separately – Keeps salad fresh and avoids sogginess.
Refresh before serving – Add a splash of lime juice if needed.

Reheating Tips for Bobby Flay’s Corn and Avocado Salad

This salad is best served cold – Reheating is not recommended.
Let it sit at room temperature – If chilled, remove 10–15 minutes before serving.
Avoid microwaving – It changes texture and may ruin the avocado.
Mix gently before serving again – To redistribute dressing and flavors.

Nutritional Value (per Serving)

Approximate values based on 6 servings

Calories: 260 kcal
Protein: 4 g
Fat: 19 g
- Saturated Fat: 3 g
Carbohydrates: 20 g
- Sugars: 5 g
Fiber: 6 g
Cholesterol: 0 mg
Sodium: 180 mg

FAQs

Can I use frozen corn instead of fresh?

Yes, thawed frozen corn works well. For extra flavor, sauté it in a pan until lightly charred.

How do I keep avocados from browning in the salad?

Add it just before serving and toss with lime juice to slow browning.

Is this salad vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free without any modifications.

Can I make this salad a day ahead?

Yes, prep all components except avocado. Store them separately and combine before serving.

Final Words

Bobby Flay’s Corn and Avocado Salad is the kind of recipe that brings sunshine to your plate. It’s crisp, creamy, tangy, and full of personality—just like Bobby’s cooking. Quick to make and easy to pair, it’s a summer essential you’ll want to keep on repeat.