The ULTIMATE BBQ SIDE! | Grilled Corn Salad

Dehusk, rinse, and allow the corn to dry.

Coat the corn well with olive oil.

Sprinkle a generous amount of LSG South of the Border rub on the corn.

Fire up the Lonear Grill Santa Maria and build a small to medium-sized fire using a mixture of oak and hickory.

Allow the grill to preheat for a few minutes.

Place the corn onto the grill grates and adjust the grates as needed to get the desired char.

Grill the corn for about 20 to 30 minutes until it develops color, begins to tenderize, and gets charred.

Remove the corn from the grill and rest it in foil for about 15 minutes.

Carefully slice the corn off the cob and place it in a bowl.

Add about a tablespoon of olive oil, chopped red bell pepper, chopped orange bell pepper, chopped onion, chopped tomato, and another dusting of the South of the Border rub to the bowl.

Mix all the ingredients well and garnish with parsley before serving.

Equipment Needed

Spice Level: