31 Barbecue Side Dishes That Will Steal the Show

Wow your friends and family with coleslaw, potato salad and other summer favorites that don’t shy away from big flavor.

Summer is here, which means cookout season is winding up. What are you taking to the park, the backyard, the beach? Burgers, grilled chicken and hot dogs may initially attract a gaggle of grill supervisors, but seasoned cookout attendees know the sides can quickly steal the show. So, don’t get caught flat-footed: After one bite of the salads, slaws and braises below, everyone will enthusiastically ask, “Who made this?”

1. Charred Corn and Pickled Jalapeño Potato Salad

This is not your average potato salad. Sue Li’s take on the classic barbecue side features pickled jalapeños, which lend heat and zing, and blistered corn, which adds sweet and smoky notes. It’s a guaranteed runaway hit.

Recipe: Charred Corn and Pickled Jalapeño Potato Salad

2. Kale Caesar Pasta Salad

Pasta salad and Caesar salad are excellent on their own, but what if you married them? Dan Pelosi opts for sturdy kale to complement lemony bread crumbs and shaved Parmesan in a stellar dish everyone will thank you for.

Recipe: Kale Caesar Pasta Salad

3. Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

This star of this bold, 20-minute salad from Hetty Lui McKinnon is the sweet and spicy gochujang dressing. Keep the recipe in your back pocket for any time you are looking to liven up a dish. (Drizzle it over grilled or roasted veggies!) Here, it complements crunchy cucumbers, juicy peaches and creamy mozzarella.

Recipe: Peach, Cucumber and Mozzarella Salad With Gochujang Vinaigrette

4. Macaroni Salad

It’s not a summer feast without macaroni salad. This classic take from Millie Peartree hits all of the right notes: savoriness from mayonnaise and mustard, sweetness from carrots and a little sugar, and sharpness from apple cider vinegar. “Truly the best macaroni salad I have ever eaten,” one New York Times reader wrote in the comments.

Recipe: Macaroni Salad

5. Grilled Zucchini

Here’s a low-effort way to jazz up the zucchini you may already plan on grilling. Alexa Weibel lays planks of burnished summer squash on a bed of creamy ricotta and tops everything off with fresh herbs, capers, lemon zest and a good glug of olive oil. The recipe is endlessly customizable, so feel free to garnish with dill, mint or oregano, or even chopped olives.

Recipe: Grilled Zucchini

6. Crunchy Ramen-Broccoli Slaw

This tailgating and potluck staple, which is adapted from J-Jaye Shackelford Hurley, is packed with chopped broccoli, carrots, purple cabbage, red onion, slivered almonds, sunflower seeds and crushed instant ramen noodles in a tangy-sweet dressing of apple cider vinegar, sugar and soy sauce. If you’re bringing it to a party, add the dressing and noodles just before serving so the noodles don’t soften too soon.

Recipe: Crunchy Ramen-Broccoli Slaw

7. Seven Layer Salad

If you’re from the Midwest or the South, this dish needs no explanation. Everyone else? Look to the name. Lidey Heuck opts for the classics, like hard-boiled eggs, peas and bacon, but the beauty of this dish is that you can customize it however you like. Just build seven distinct layers and mix upon serving, not before, to keep the vegetables crisp and the whole thing looking pretty.

Recipe: Seven Layer Salad

8. Juicy Tomatoes With Parmesan-Olive Bread Crumbs

Exceptional summer tomatoes don’t require much fuss. Slice them into thick rounds, season with salt to draw out all of that sweet-savory juiciness and finish them off with a crunchy topping of cheesy, briny bread crumbs. Christian Reynoso sprinkles fennel seeds and red-pepper flakes into the mix to evoke the flavors of pizza.

Recipe: Juicy Tomatoes With Parmesan-Olive Bread Crumbs

9. Jalapeño-Corn Dip

“I swear I put it on the table, turned around, and it was GONE,” one reader wrote about this addictive, spicy, molten dip from Melissa Knific. This crowd-pleasing recipe comes together in 30 minutes but will most likely be devoured in less time. If you can’t get your hands on fresh corn, frozen kernels work just as well here.

Recipe: Jalapeño-Corn Dip

10. Roasted Red Pepper and Feta Cornbread

Don’t forget the carbs for soaking up all of that barbecue sauce. This recipe from Lidey Heuck is moist from sour cream and tangy from pockets of feta and jarred roasted red peppers. You can make this up to a day in advance, and it won’t become dry and crumbly.

Recipe: Roasted Red Pepper and Feta Cornbread

11. Coleslaw

No need to reinvent the wheel when it’s 90 degrees out and you just want a platter of burgers and dogs. For those days, there’s Kay Chun’s simple-as-it-gets coleslaw, with shredded purple and green cabbage and carrots, and just enough creamy dressing.

Recipe: Coleslaw

12. Sweet Corn Salad With Buttermilk Vinaigrette

If you ever find yourself with buttermilk in the fridge after making pancakes, this recipe from Kay Chun is a great way to use the remainder. Whisk half a cup into a creamy yet light dressing for a crisp salad of raw corn, cucumbers and dill. This no-cook side is great for making a few hours ahead, so prep it the morning of your cookout and bring it to room temperature just before serving.

Recipe: Sweet Corn Salad With Buttermilk Vinaigrette

13. Pasta Salad

Melissa Clark’s take on pasta salad has all the best bits and bobs. Each forkful carries something a little special, whether it’s a tiny mozzarella ball, a slice of salami, fresh cukes or briny olives. Serve it the same day to make sure it keeps its bite.

Recipe: Pasta Salad

14. Smashed Cucumber and Chicken Salad

A rotisserie chicken is a weeknight M.V.P., but it can also be the center of a hearty Labor Day dish. This recipe from Zainab Shah tosses it with crushed cucumbers and a vibrant sweet-savory sauce, for a salad that’s best right out of the fridge — a chilly balm on hot days. KRYSTEN CHAMBROT

Recipe: Smashed Cucumber and Chicken Salad

15. Southern Fried Corn

This recipe, smoky from bacon fat and paprika, is a taste of summer from Millie Peartree. It gets its creaminess from the corn “milk” (the liquid that comes from the cobs themselves). It’s an ideal summer party side, up for lingering as the sun sets. KRYSTEN CHAMBROT

Recipe: Southern Fried Corn

16. Buttermilk Green Goddess Slaw

If mayo-based slaws kill your vibe, try one with a creamy buttermilk and avocado dressing. Melissa Clark adapted this recipe from “The Animal Farm Buttermilk Cookbook,” and it will give you a reason that isn’t pancakes or fried chicken to keep buttermilk on hand. Make enough of the dressing, and you can take it beyond coleslaw for other salads or use it as a dip.

Recipe: Buttermilk Green Goddess Slaw

17. Sweet and Spicy Summer Fruit Salad

Like it or not, tomatoes are a fruit, and they deserve to be treated as such — like in this fruit salad from Christian Reynoso. Stone fruit and cherry tomatoes are tossed with basil and a vinaigrette that features chile crisp, red wine vinegar and sugar, so you get sweet, savory and spicy flavors in each bite.

Recipe: Sweet and Spicy Summer Fruit Salad

18. Southern Broccoli Salad

This classic Southern side marries the sweet (raisins or dried cranberries) with the savory (Cheddar and bacon) on an altar of crunchy broccoli. In her version, Kay Chun briefly blanches the broccoli to maintain its texture while removing some of its tough raw edge. Like the best marriages, this one just gets better with time, so make it a few hours before you plan to serve.

Recipe: Southern Broccoli Salad

19. Cowboy Caviar

A cookout is no place for caviar “bumps.” But it is absolutely the place for this exquisitely simple dip, also known as Texas caviar depending on where you’re from. There are many iterations of this tailgate standard, the first of which came from Helen Corbitt, a New Yorker who moved to Texas in 1931. Margaux Laskey’s adaptation includes corn and black beans, but whether you use black-eyed peas or add avocado, it’s sure to be a hit.

Recipe: Cowboy Caviar

20. Smashed Pickle Salad

If you’ve ever wondered what a cucumber salad would taste like if you made it with pickles, Ali Slagle is here with a provocative answer: It’s fantastic. Using pickles in place of cucumbers eliminates a lot of the seasoning required of a traditional cucumber salad, significantly cutting down the shopping list (and prep time). A win for pickleheads everywhere!

Recipe: Smashed Pickle Salad

21. Mango Slaw

Coleslaw may just be the king of the cookout sides, and this mango-laden twist from Millie Peartree shows why. Crunchy, cool and slightly sweet, the cabbage, carrots and mango shine next to any grilled meat, particularly those with a kick. Save the mayonnaise for your burger buns: All this slaw needs is a bit of lime juice and honey to bring it all together.

Recipe: Mango Slaw

22. Cucumber Salad With Roasted Peanuts and Chile

Just let the stunning photo above and the ever-forthright readers of New York Times Cooking sell you on this crunchy, saucy salad from Sue Li: “This salad is incredible!” “I’ll be making this over and over again.” “In a word, FANTASTIC.” “I ate the entire bowl and called it dinner.” Readers particularly love the simple peanut dressing, which adds welcome velvety texture.

Recipe: Cucumber Salad With Roasted Peanuts and Chile

23. Roasted Potato Salad With Jalapeño-Avocado Dressing

Somewhere between a classic mayo-doused potato salad and a three-bean salad lies this light yet filling recipe from Hetty Lui McKinnon. Potatoes, green beans and cannellini beans are tossed in a spicy, dill-flecked dressing that would also make for a delicious dip with crudités.

Recipe: Roasted Potato Salad With Jalapeño-Avocado Dressing

24. Watermelon Chaat

For a side that’s equal parts sweet and savory, make a flavorful (and hydrating!) fruit salad. In this recipe for watermelon chaat, which Tejal Rao adapted from the cookbook author Malika Ameen, toasted cumin seeds and sweet paprika add savory notes, ground cayenne and chopped jalapeño supply heat, and citrus juice and amchur powder, or dried green mango powder, pack a sweet-and-sour punch.

Recipe: Watermelon Chaat

25. Grilled Corn and Avocado Salad With Feta Dressing

After the main event comes off the grill, toss on corn, scallions and jalapeño to make this summery salad from Sue Li. In this five-star recipe with more than 5,000 reviews, the tart buttermilk-feta dressing perfectly balances the flavors of charred vegetables and creamy avocado. Double the dressing to serve with other grilled or roasted vegetables, per one reader recommendation.

Recipe: Grilled Corn and Avocado Salad With Feta Dressing

26. Elotes (Grilled Corn With Cheese, Lime and Chile)

Upgrading grilled corn couldn’t be simpler. Set it out with a toppings bar of mayonnaise, lime juice, ancho chile powder, Cotija cheese and cilantro, and you’ll have a classic Mexican dish people will clamor for. Or do what Melissa Clark does, and mix all of the ingredients together and slather on the mixture before serving.

Recipe: Elotes (Grilled Corn With Cheese, Lime and Chile)

27. Crunchy Spring Iceberg Salad

Hearty, savory barbecue begs for something refreshing. Look no further than this green-as-can-be salad from Hetty Lui McKinnon, featuring crisp, cool lettuce alongside blanched asparagus and peas. The slightly spicy dressing and the crumbled feta on top offer welcome moments of briny herbaceousness.

Recipe: Crunchy Spring Iceberg Salad

28. Lowcountry Collard Greens

A pot of braised greens is the ideal accompaniment to meat that’s been cooked low and slow in a smoker or on a grill. Don’t rush Millie Peartree’s collard greens, as the longer they cook, the better they’ll taste. And since you took the time to stew greens, be sure to delegate cornbread duty to a friend.

Recipe: Collard Greens

29. Lemon-Tahini Slaw

This creamy slaw can sit out on a sun-soaked table for a few hours without issue — not that it’ll last that long. Ali Slagle skips the more traditional eggs and dairy for tahini and mustard, and has even more flavor with a paste of smashed capers, lemon zest and scallions. The end result is salty, zippy and vegan.

Recipe: Lemon-Tahini Slaw

30. Avocado Salad With Herbs and Capers

What’s one to do with perfectly ripe avocados? Slice them up for this five-star salad from Melissa Clark. If it looks simple, that’s because it is, but you’d never know it from all the work the garlicky salsa verde-like dressing does in the flavor department.

Recipe: Avocado Salad With Herbs and Capers

31. Tahini-Parmesan Pasta Salad

Your favorite pasta shape paired with sweet blistered tomatoes and tossed in an umami-rich sauce of nutty tahini and salty Parmesan is all but guaranteed to impress at a potluck. Ali Slagle recommends waiting until you’re ready to eat to dress up the pasta salad with mint, scallions, sesame seeds and more Parm.

Recipe: Tahini-Parmesan Pasta Salad

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