Bobby Flay 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.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 4
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
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Fresh corn (shucked) – 4 ears (or 3 cups frozen corn, thawed)
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Avocados (diced) – 2 ripe
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Cherry tomatoes (halved) – 1 cup
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Red onion (finely chopped) – ¼ cup
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Fresh cilantro (chopped) – ¼ cup
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Jalapeño (minced, optional) – 1 small
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Lime juice (fresh) – 2 tablespoons
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Olive oil – 2 tablespoons
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Salt and black pepper – To taste
Instructions
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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.
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Make the dressing – In a large bowl, whisk together lime juice, olive oil, salt, and pepper.
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Combine vegetables – Add corn, cherry tomatoes, red onion, jalapeño, and cilantro to the bowl with dressing. Toss gently.
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Add avocado last – Carefully fold in diced avocado to avoid mashing it.
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Chill or serve immediately – Serve at room temperature or slightly chilled for best flavor.