Sides can be the making of a cookout or its undoing. Creamy and crispy, coleslaw is one of those time-honored classics that no one can resist – and no-one can refuse a tangy potato salad.
For something lighter but still smoky enough to accompany any kind of grilled meat, try grilling your veggies: bell peppers, zucchini, asparagus…
And what’s summer without corn on the cob? Brushed with butter and dusted with chili powder if you like a little heat, there’s nothing better. But don’t forget a fresh salad too! A mixed greens one with tomatoes and a zesty vinaigrette will cut through all that rich barbecue goodness in just the right way.
Here are 16 of my top sides!
The 16 Best cookout sides and recipes
1. Coleslaw
I love barbecue, and I believe that coleslaw is the perfect accompaniment. It’s the crunch of the cabbage mixed with the tang of the creamy dressing, and I like to add my own twists by experimenting with apple cider vinegar and dill.
Ingredients
- 1 small head of green cabbage, shredded
- 1 large carrot, peeled and grated
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon granulated sugar
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. In a large bowl, combine the shredded cabbage and grated carrot.
2. In another bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard and granulated sugar.
3. Pour the dressing over the cabbage and carrot mixture.
4. Toss the coleslaw until all the vegetables are evenly coated with the dressing.
5. Season with salt and freshly ground black pepper to taste.
6. Chill for at least an hour before serving to allow the flavours to mingle.
2. Potato salad
I especially love making potato salad for every occasion because I can make it creamy, zesty and savory all at the same time.
Each time I make it, I also like to experiment with different ingredients to perfect the taste. To me, the best possible potato salads are creamy, but they never leave you feeling too heavy. They must be savory, yet refreshing.
Ingredients
- 2 pounds potatoes (Yukon Gold or red potatoes work best)
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- 3 hard-boiled eggs, chopped
- 2 tablespoons sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 teaspoon paprika (optional, for garnish)
Instructions
1. Scrub the potatoes and cut into 1-inch cubes. Put the potatoes into a large pot, cover with cold water, and bring them to a boil. Cook until softened, 10-15 minutes, then drain and cool slightly.
2. Place the mayonnaise, the yellow mustard, apple cider vinegar in a large mixing bowl.
3. Stir in the chopped celery, red onion, hard-boiled eggs and sweet pickle relish into the mayonnaise.
4. Season with salt and black pepper, and then fold in the cooled potatoes until the mixture is well combined.
5. Cover and refrigerate for at least an hour to allow the flavours to marry. Garnish with paprika, if you like, before serving.
3. Baked beans
A good tin of baked beans does it for me every time. That comforting simplicity and the rich, deep, flavor.
Makes the perfect side or even a meal on its own.
Always some of my favorite with a summer barbecue or a hearty winter dinner.
Ingredients
- 1 pound dried navy beans
- 8 cups water
- 1/2 pound thick-cut bacon, diced
- 1 large onion, finely chopped
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/2 cup packed brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cayenne pepper (optional)
Instructions
- Rinse and sort your navy beans, then add them to 8 cups of water and soak overnight.
2. Drain beans, rinse, and place in a large pot with fresh water and bring to a boil. Reduce heat and simmer for at least an hour and 1/2, or until tender.
3. Preheat oven to 300°F (150°C). Cook the bacon in a large skillet over medium heat until crispy. Remove bacon and set aside. Leave bacon fat in the skillet. 4) Add the chopped onion to the skillet and sauté until soft and translucent, about 5 minutes.
5. Combine the cooked beans, bacon, cooked onions, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, salt, black pepper and, if using, cayenne in an oven casserole or Dutch oven.
6. Cover and cook in the preheated oven for 2 to 3 hours, or until the sauce has thickened and started to bubble. Stir occasionally, adding water as needed to prevent beans from drying out. Serve hot.
4. Macaroni and cheese
There is one particular dish that always makes me feel good; it’s the cheesiest, creamiest comfort food you can imagine. Some might call it the mother of all casseroles, and I tinker with it by using different cheeses and toppings; it’s a never-ending smorgasbord of flavor.
I throw ingredients into the pan and watch the various aromas billow through my home, and suddenly everything feels right with the world.
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard powder
Instructions
1. Heat the oven to 350°F (175°C). Cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
2. Meanwhile, melt the butter in a saucepan over medium heat. Whisk in the flour, salt, pepper, paprika and dry mustard powder. Cook until the mixture is bubbly.
3. Whisk in the milk a little at a time until smooth, then cook, stirring constantly, until it’s thickened and beginning to bubble.
4. Remove the pan from the heat and stir in the shredded cheese and Parmesan until melted and smooth.
5. Now stir in your hot cooked macaroni and mix until the pasta is well-coated. Spread into a buttered baking dish.
6. Bake in preheated oven for 20-25 mins or until top is golden and sauce is bubbly. Cool slightly before serving.
5. Corn on the cob
When I think of summer, the first thing that comes to mind is corn on the cob. I love biting through those kernels and feeling the sweet juices bursting into my mouth.
It tastes best when grilled fresh, accompanied by some butter and salt.
Ingredients
- Fresh corn on the cob (4-6 ears)
- Unsalted butter (4 tablespoons, melted)
- Salt (to taste)
- Black pepper (to taste)
- Fresh parsley (optional, chopped for garnish)
- Grated Parmesan cheese (optional, for garnish)
Instructions
1. Preheat your grill to medium-high heat.
2. Husk the corn and remove all silk. Rinse the corn under cold water.
3. Lightly brush each ear of corn with melted butter, ensuring even coverage.
4. Season the corn with salt and black pepper to your preference.
5. Plunk the ears of corn on the fire and cook for 10–15 minutes, turning occasionally, until the kernels are tender and charred.
6. Brush the corn with any remaining melted butter (or more), sprinkle with some chopped parsley and grated Parmesan cheese and serve.
6. Pasta salad
Pasta salad!!
I’m always drawn to it no matter if it’s a potluck or a quick weeknight dinner. I mean, nothing fancy, but the mix of crisp vegetables, soft pasta, in your mouth tangy dressing can either make or break a meal.
And my recipe has a kaleidoscope effect, lots of colors and shapes. I can play with the ingredients to suit my mood and recreate variations all the time.
It’s so adaptable!
Ingredients
- 12 oz rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup diced red bell pepper
- 1/2 cup sliced black olives
- 1/2 cup diced red onion
- 1 cup diced cucumber
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp Dijon mustard
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
1. Bring a large pot of water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain and rinse with cold water to cool.
2. Into a large bowl, add the chilled pasta, cherry tomatoes, red pepper, black olives, red onion, cucumber, feta, and parsley.
3. In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt and pepper until combined.
4. Pour the dressing over the pasta and toss to coat thoroughly.
5. Put the bowl in the fridge and cover with plastic wrap, letting the flavours develop for at least 1 hour.
6. Toss the salad well so that everything is mixed, and add more salt and pepper if needed. Throw back your shoulders, be proud, and put your fork in the pasta salad. This is your happy hour side dish.
7. Fruit salad
I love making a fresh mix of fruits for any event.
Ingredients
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1 cup fresh pineapple, cubed
1 cup fresh kiwi, peeled and sliced
1 cup fresh mango, peeled and cubed
1 cup seedless grapes, halved
2 tablespoons honey
1 tablespoon freshly squeezed lime juice
Instructions
1. In a big bowl, mix together the all other prepared fruit: strawberries, blueberries, pineapple, kiwi, mango, grapes.
2. In a small bowl, whisk together the honey and freshly squeezed lime juice until combined.
3. Pour the honey-lime dressing over the fruit mixture.
4. Gently toss the fruit with the dressing to ensure it is evenly coated. 5) Keep the fruit salad chilled in the fridge for half an hour before serving.
6. Serve the salad cold, ensuring a mix of all fruits in each serving.
8. Deviled eggs
Anything is always better when it’s done by a pro, and that goes for deviled eggs too.
Something about the creamy, tangy filling of the egg combined with the delicate egg white makes them a classic. My mind immediately goes to them for any occasion.
When I picture my ideal appetizer, what I picture is deviled eggs.
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- Smoked paprika, for garnish
- Fresh chives, finely chopped, for garnish (optional)
Instructions
- Put the eggs in a saucepan, cover with water and bring to the boil. Then turn off the heat and let the eggs simmer for 10 minutes. After 10 minutes, take the eggs off the heat and lower them into ice water.
2. Peel the eggs, and slice them in half lengthwise. Set aside the egg whites, and place the yolks in a separate bowl.
3. Mash the yolks with a fork. Mix in the mayonnaise, Dijon mustard, white vinegar, salt and pepper until fully blended.
4. Spoon or pipe the yolk mixture back into the egg white halves.
5. Sprinkle with smoked paprika and garnish with fresh chives, if desired.
6. Refrigerate until ready to serve.
9. Green bean casserole
What’s not to love?
Creamy green beans mixed with crispy, crunchy fried onions and rich mushroom soup – perfection. It’s the ultimate side dish to go with almost anything, and it’s so simple and satisfying.
Ingredients
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon soy sauce
- 4 cups cooked cut green beans
- 1 1/3 cups crispy fried onions, divided
- Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine cream of mushroom soup, milk and soy sauce. Mix well.
3. Add the cooked green beans and 2/3 cup of the crispy fried onions. Season with salt and pepper to taste.
4. Pour the mixture into a 1 1/2-quart casserole dish.
5. Bake in the preheated oven for 25 minutes or until the mixture is hot and bubbling.
6. Sprinkle reserved crispy fried onions over the top, then bake another 5 minutes until the onions are golden brown. Serve hot.
10. Grilled vegetables
In fact, I love the flavors that emanate from grilled veggies. There is something about the charring and the smoke that emanates from that juicy treat.
I like the fact that it takes you beyond the simple flavor’s to a mix of tastes.
Ingredients
- 2 zucchinis, sliced into thick rounds
- 1 red bell pepper, cut into large strips
- 1 yellow bell pepper, cut into large strips
- 1 red onion, cut into wedges
- 1 eggplant, sliced into thick rounds
- 1 bunch of asparagus, trimmed
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat your grill to medium-high heat.
2. Stir together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt and pepper in a large bowl.
3. Add all the prepared vegetables to the bowl and toss to coat thoroughly.
4. When the coals are ready, place the vegetables on the grill in a single layer. Grill about 3-5 minutes on each side (longer if you like your vegetables charred) or until the vegetables are tender and have grill marks.
5. Transfer the vegetables to a platter. Garnish with chopped fresh parsley. Serve.
11. Caprese salad
Thick slices of tomatoes, juicy and ripe, layered with diced mozzarella and fresh basil leaves.
A drizzle of good olive oil and balsamic glaze, and there you have it. This dish is a joy to eat.
In my opinion, that’s probably the best expression of healthy Italian food at its most accessible.
Ingredients
- 4 ripe tomatoes, sliced
- 1 lb (450g) fresh mozzarella cheese, sliced
- 1 bunch fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1-2 tbsp balsamic vinegar (optional)
- Salt and freshly ground black pepper, to taste
Instructions
1. Arrange alternating slices of tomatoes and mozzarella on a large, shallow platter.
2. Place the tuck between the sliced tomatoes and mozzarella. Place several remaining basil leaves on top as a garnish.
3. Drizzle extra virgin olive oil evenly over the salad.
4. If using, drizzle balsamic vinegar lightly over the tomato and mozzarella slices.
5. Season with salt and freshly ground black pepper to taste.
6. Serve immediately as a refreshing side dish or appetizer.
12. Garlic bread
I could write about the smell that permeates my kitchen when I bake garlic bread: butter and garlic and fresh herbs, resulting in a combination that smells warm and inviting. I probably add a bit of Parmesan cheese to make the flavor even more divine.
Ingredients
- 1 loaf of French bread
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Slice the French bread loaf in half lengthwise.
3. Add the softened butter, minced garlic, chopped parsley, garlic powder, salt and black pepper to a medium bowl and mix well.
4. Spread the garlic butter mixture evenly over both halves of the bread.
5. If desired, sprinkle the grated Parmesan cheese on top of the buttered bread.
6. Set the bread halves on a baking sheet and bake in the preheated oven for 10-12 minutes or until the edges are golden and the butter has melted into the bread. To get the bread extra crisp, broil it for an additional 1-2 minutes. Serve warm.
14. Watermelon slices
The moment summer settles in, I get extremely excited about one particular fruit, watermelon, because it is not just convenient and high in water, but hydrating, refreshing and so sweet.
Ingredients
1 medium watermelon
1 tablespoon fresh mint leaves (optional, for garnish)
1/2 teaspoon sea salt (optional)
1 teaspoon lime juice (optional)
1 tablespoon feta cheese, crumbled (optional)
Instructions
1. Scrub the rind of the watermelon with cool running water.
2. Cut the watermelon in half with a big, sharp knife, then place one half cut side down, and begin cutting the cut side in short 1-inch slices.
3. cut each round into 3-4 wedges to yield about 14 wedges from the watermelon
4. Optional: Dust with a light sprinkling of sea salt to increase sweetness. 5 (optional): Drizzle each watermelon wedge with lime juice. Top slices with a fresh mint leaf.
6. Optional: Scatter crumbled feta cheese on top of the slices for a contrast of flavours.Serve immediately or keep chilled until ready to enjoy.
15. Caesar salad
As far as salads go, I’m convinced that the finest is the old-school one: torn chunks of crisp romaine, crunchy croutons, tart, herbed classic dressing, parmesan for salt and umami depth, a whisper of anchovy, an extra sprinkle of freshly grated cheese for good measure, a squeeze of lemon for zing. As far as this classic dish is concerned, there can be no ifs or buts.
It’s perfect. End of story.
Ingredients
- 3 cloves garlic, minced
- 4 anchovy fillets, mashed
- 1 tsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp lemon juice
- 1 egg yolk
- 1/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- Salt and freshly ground black pepper, to taste
- 4 cups Romaine lettuce, chopped
- 1 cup croutons
- Extra Parmesan cheese, shaved, for garnish
Instructions
1. Beat together in a large bowl the minced garlic, mashed anchovy fillets, Dijon mustard, Worcestershire sauce, lemon juice and egg yolk.
2. Gradually whisk in the olive oil until the dressing is emulsified and smooth.
3. Add the grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
4. When ready to serve, toss the diced Romaine with the dressing so every leaf is glistening.
5. Add the croutons and gently toss again.
6. Garnish with extra shaved Parmesan cheese, and serve immediately.
16. Chips and salsa
I love chips and salsa.
Anytime I start thinking about my go-to snack or my ideal party appetizer, inevitably my mind drifts to a bowl full of crunchy chips and a side of spicy salsa. A party without chips and salsa is a party in complete and utter shambles.
Ingredients
- 6 large ripe tomatoes, diced
- 1 medium red onion, finely chopped
- 2 jalapeño peppers, seeded and finely chopped
- 1/2 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- Juice of 2 limes
- Salt to taste
- 1 bag of tortilla chips
Instructions
1. Chop the tomatoes and red onion into small pieces and add to a large mixing bowl with the chopped jalapeño peppers and chopped cilantro.
2. Add the minced garlic to the bowl and mix well.
3. Add the juice of 2 limes and mix until combined.
4. Add the ingredients in the bowl to a chilled cocktail glass.
5. Place in the freezer for 45 minutes.
6. Top off with an additional lime garnish.
7. Season the salsa mixture with salt to taste.
8. Serve the fresh salsa with a bag of tortilla chips and enjoy!