Barbecue Corn and Onion Salad

Yield 4 people

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  • 4 large ears corn
  • 1 inch sweet onion sliced into 1/2slices
  • 1 teaspoon Kent Rathbun Barbeque Rub
  • 1/2 lime
  • Salt and pepper to taste


  1. Prepare grill with direct fire.
  2. Grill corn, in husks, for about 10 minutes, rotating frequently. Grill onions until translucent and marked (do this while the corn is grilling).
  3. Let the corn and onions cool, then husk the corn and cut the kernels off the cobs. Dice the onions and combine with the corn in a large bowl.
  4. Season with the Ken Rathbun BBQ Rub, salt, and pepper. Serve with a squeeze of lime.


This can be made ahead and served at room temperature.