The season for easy grilling get-togethers and breezy weeknight dinners is here. And, no matter what you’re serving up, you’re going to need a few summery sides to round out your meal.
Luckily, we’ve got plenty of ideas. Having friends over for burgers and hot dogs? Try coleslaw or a classic cookout salad. Cooking grilled chicken (or another mouthwatering main) for a family dinner? Throw some corn on the grill.
The options are near endless.
If you’re having a tough time choosing (because there are so many good options!), we recommend starting with this refreshing salad.
It’s loaded with juicy tomatoes and seedless Kirby cucumbers (which have a thin skin that you don’t need to peel) so the finished dish is as eye-catching as it is delicious.
Esquites-Inspired Summer Pasta Salad
Pan-roasted corn is the star of this zesty pasta salad that’s perfect for picnics, cookouts or anytime you need a side that doubles as a vegetarian main. We took inspiration from the Mexican street-food favorite esquites: roasted corn kernels dressed with mayonnaise and sprinkled with Cotija cheese and lime juice. We added sour cream to make a creamy dressing for our salad and opted for twirly cavatappi pasta to make the whole dish come together perfectly on your fork. The recipe calls for a generous amount of minced jalapeño; leave the seeds in for a refreshing amount of heat, or scrape them out for milder dish with just a hint of spice.
Vegan Baked Beans
Shiitake mushrooms are the secret ingredient in these vegan baked beans — even meat lovers won’t miss the bacon! The best part is the beans require no soaking, just a slow cook in the oven until tender, sweet and spicy.
Broccoli Salad
Trisha packs a ton of flavors and textures into this one salad. Coating the broccoli in a mayonnaise-vinegar mixture allows the diced bacon, onion, raisins and sunflower seeds to adhere, so you get a bit of salt, crunch and sweetness in every bite.
Grilled Jalapeño-Chive Corn Sticks
Corn sticks are a Southern specialty and the inspiration for this version that’s “baked” on the grill. Also known as cornbread sticks, corn sticks are crispy on the outside, buttery and soft on the inside and always served with a big pat of butter. A special cast-iron pan features indentations shaped like small ears of corn and are part of their appeal. The batter sizzles when it hits the preheated pan and immediately begins to form a delicious crust. For this recipe, we grilled corn on the cob and then puréed some to moisten the batter and folded in the rest for texture. Jalapeños and chives boost the flavor, and a jalapeño-honey butter is a flavorful finish for the sticks.
Baked Potatoes on the Grill
Turns out the best way to make a baked potato might be to not bake it at all. Grilling it yields the same fluffy interior with the bonus of an underlying hint of smoky flavor. Since the potatoes are cooked over direct heat, it’s important to use heavy-duty aluminum foil. (In a pinch, you can use two layers of regular foil.)
Garlic and Herb Grilled Sweet Potato Fries
The secret to perfect firm-tender texture is parboiling the sweet potatoes before grilling, Bobby advises.
