15. Creamy Coleslaw
This classic side dish provides a refreshing crunch and a creamy texture that pairs perfectly with grilled meats. It’s easy to make and can be prepared ahead of time.
- 1 small head of green cabbage, finely shredded
- 1 small head of red cabbage, finely shredded
- 2 large carrots, grated
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Combine the cabbages and carrots in a large bowl. In a separate bowl, mix the mayonnaise, apple cider vinegar, sugar, salt, and pepper. Pour the dressing over the cabbage mixture and toss until well coated. Refrigerate for at least an hour before serving to let the flavors meld.
16. Baked Beans
No cookout is complete without a hearty serving of baked beans. This dish is not only delicious but also provides a satisfying source of protein and fiber.
- 2 cans (15 oz each) of navy beans, drained and rinsed
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup chopped onion
- 1 tablespoon mustard
- 1 tablespoon Worcestershire sauce
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine all ingredients and stir until well mixed. Transfer to a baking dish and bake for 30-40 minutes, until bubbly and heated through.
17. Grilled Corn on the Cob
Grilled corn on the cob is a summertime favorite that’s easy to prepare and even easier to enjoy. The smoky flavor enhances the sweetness of the corn, making it a delightful addition to any meal.
- Fresh corn on the cob, husked
- Butter
- Salt and pepper
Preheat the grill to medium-high heat. Place the husked corn directly on the grill. Grill for about 10-15 minutes, turning occasionally, until the corn is tender and slightly charred. Serve with butter and season with salt and pepper.
18. Tomato and Cucumber Salad
This light and refreshing salad is packed with flavor and is perfect for balancing out the richness of grilled meats. Plus, it can be made in minutes.
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
In a large bowl, combine the tomatoes, cucumber, red onion, and basil. Drizzle with olive oil and balsamic vinegar, then season with salt and pepper. Toss gently to combine and serve immediately or refrigerate for later.
19. Pasta Salad with Pesto
This pasta salad is a great make-ahead option that tastes even better the next day. The pesto adds a burst of flavor that will impress your guests.
- 8 oz pasta (fusilli or rotini works well)
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella balls, halved
- 1/2 cup pesto
- Salt and pepper to taste
Cook the pasta according to package instructions, then drain and rinse under cold water. In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and pesto. Toss until well coated and season with salt and pepper. Chill before serving.
20. Roasted Vegetable Medley
Roasted vegetables are a colorful and nutritious side that can be easily customized based on your preferences. They add a hearty and wholesome element to your cookout spread.
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes
- 1 red onion, chopped
- 2 tablespoons olive oil
- Salt, pepper, and Italian herbs to taste
Preheat your oven to 425°F (220°C). Toss all the vegetables with olive oil, salt, pepper, and Italian herbs. Spread them out on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
21. Garlic Bread
This simple yet delicious side is perfect for soaking up sauces and juices from grilled meats. Plus, who can resist the aroma of freshly baked garlic bread?
- 1 loaf of French bread
- 1/2 cup butter, softened
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt to taste
Preheat your oven to 375°F (190°C). In a bowl, mix the softened butter, garlic, parsley, and salt. Slice the French bread in half and spread the garlic butter mixture generously on each half. Place on a baking sheet and bake for 10-15 minutes, until golden brown.
22. Quinoa Salad with Black Beans and Corn
This protein-packed salad is not only filling but also vibrant and full of flavors. The combination of quinoa, black beans, and corn creates a colorful and nutritious dish.
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- Salt and pepper to taste
Bring the water to a boil in a saucepan, add the quinoa, and reduce to a simmer. Cook for about 15 minutes until the quinoa is fluffy. In a large bowl, combine the cooked quinoa, black beans, corn, and red bell pepper. Drizzle with lime juice and olive oil, then season with salt and pepper. Toss to combine and serve chilled or at room temperature.
23. Spinach and Artichoke Dip
This creamy dip is always a hit at gatherings and makes for a fantastic side dish for a cookout. Serve it warm with chips or fresh veggies for dipping.
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- Salt and pepper to taste
Preheat your oven to 375°F (190°C). In a mixing bowl, combine all ingredients and mix until well blended. Transfer to a baking dish and bake for 20-25 minutes until bubbly and golden. Serve warm.
24. Greek Salad
This Mediterranean-inspired salad is fresh and flavorful, making it the perfect complement to grilled meats and smoky flavors.
- 3 cups romaine lettuce, chopped
- 1 cucumber, diced
- 2 tomatoes, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
In a large bowl, combine the romaine, cucumber, tomatoes, red onion, olives, and feta. Drizzle with olive oil and red wine vinegar, then season with salt and pepper. Toss gently and serve chilled.
25. Deviled Eggs
Deviled eggs are a nostalgic side that can easily be prepared ahead of time and are always a crowd-pleaser at cookouts.
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1 teaspoon vinegar
- Salt and pepper to taste
- Paprika for garnish
Hard boil the eggs, then let them cool. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl. Mash the yolks together with mayonnaise, mustard, vinegar, salt, and pepper. Fill the egg whites with the yolk mixture and sprinkle with paprika before serving.
26. Fruit Salad
A fresh fruit salad is a light and refreshing way to cleanse the palate after a hearty meal. It’s simple to prepare and can be made with your favorite seasonal fruits.
- 2 cups strawberries, halved
- 2 cups blueberries
- 2 cups diced watermelon
- 1 cup grapes, halved
- 1 tablespoon honey (optional)
In a large bowl, combine all the fruits. If desired, drizzle with honey for added sweetness. Toss gently and serve chilled.
27. Potato Salad
Potato salad is a staple at any cookout, and this creamy version is sure to satisfy your guests. It can be customized with your favorite add-ins!
- 2 lbs potatoes, peeled and cubed
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1/2 cup celery, diced
- 1/2 cup red onion, diced
- Salt and pepper to taste
Boil the potatoes until tender, then drain and let cool. In a large bowl, combine the cooled potatoes, mayonnaise, mustard, celery, red onion, salt, and pepper. Mix well and chill before serving.
28. Roasted Sweet Potatoes
These sweet potatoes are not only healthy but also provide a deliciously sweet flavor that pairs well with savory grilled meats.
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- Salt and pepper to taste
Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, cinnamon, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
29. Zucchini Fritters
These savory zucchini fritters are a fantastic way to incorporate veggies into your meal. They’re crispy, delicious, and perfect for dipping!
- 2 medium zucchinis, grated
- 1/2 cup flour
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Oil for frying
In a bowl, mix the grated zucchini with flour, Parmesan, egg, salt, and pepper. Heat oil in a skillet over medium heat. Drop spoonfuls of the mixture into the skillet and flatten slightly. Fry until golden brown on both sides, about 3-4 minutes per side. Drain on paper towels before serving.
Conclusion
Having a selection of these 29 cookout sides on hand can help you enjoy a stress-free meal with family and friends. Whether you’re hosting a backyard barbecue or attending a potluck, these dishes are sure to please. With minimal prep and maximum flavor, you’ll avoid mealtime meltdowns and create delicious memories around the grill. So fire up that barbecue, gather your loved ones, and enjoy a wonderful cookout feast!
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