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The cookout isn't complete without Chef John's best side dish recipes. This collection features Chef John's top-rated summer salads, grilled Mexican corn, baked beans, coleslaw recipes, and much more. With these cookout-friendly sides, you're covered for the entire picnic and grilling season.
Perfect Potato Salad
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Photo by Chef John
It doesn't get better than perfect. "This is my mother Pauline's recipe," says Chef John. "It's pretty much a classic American salad but remember, if you add onions, use sweet onions and chop with a very sharp knife, allow potatoes to cool to room temp before dressing them, and always taste for salt."
Spicy Peach Coleslaw
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Sweet juicy peaches make a fantastic coleslaw, particularly when they can play off spicy flavors. You'll make a creamy, slightly spicy dressing with mayonnaise, Dijon mustard, chile paste, rice vinegar, and lemon juice. If you have time, stick your slaw in the fridge to let flavors develop and the dressing soften the cabbage.
Chef John's Classic Macaroni Salad
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Photo by France C
Here's a classic deli-style macaroni salad. "Whether it's sitting next to some smoky ribs or just a humble hot dog, this will always be a crowd favorite, as long as you pay attention to a few key details," says Chef John.
Mexican Grilled Corn
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Chef John calls this Mexican-style grilled corn brushed with melted butter and ancho-lime mayonnaise and sprinkled with Cotija cheese "the greatest corn-on-the-cob recipe of all time."
Chef John's Boston Baked Beans
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Photo by Chef John
Molasses and brown-sugar sweeten the pot in this baked beans side dish that's a great partner for just about any main dish you'll want at a picnic or cookout — fried chicken, BBQ'd chicken, burgers, grilled sausages and hot dogs.
Grilled German Potato Salad
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Photo by Chef John
In Chef John's version of German potato salad, Yukon Gold potatoes are grilled over smoky coals until tender, then combined with a dressing featuring bacon, sugar, cayenne, and white wine vinegar. "Best enjoyed warm, or at least room temp, this is the perfect addition to a sunny picnic table," says Chef John.
The Perfect Picnic Pasta Salad
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Photo by Chef John
If you're off pasta salads because they're so often undercooked, underdressed, under-seasoned, and bland, here's the recipe to help you regain the love. "Pasta salad is almost always the most disappointing side dish at the picnic or cookout, but this recipe shows you how to transform what is normally an afterthought to a dish that's good enough to enjoy on its own, or as the perfect complement to grilled meat," says Chef John. "Top this with extra fresh chopped herbs if you like."
Grilled Hearts of Romaine
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Photo by Molly
"This is truly and ridiculously easy," says Chef John. "The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures."
Corn Salad with Creamy Italian Dressing
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Photo by Chef John
So simple, this corn salad features roasted red peppers and basil dressed up with a creamy Italian vinaigrette made with mayo, garlic, Italian herbs, red wine vinegar, and olive oil. "Simple deliciousness, that's what this is," says Chef John. "This corn salad recipe is one of my favorite summer side dishes. It's a perfect complement to just about any meat you pull off the grill, and can be dressed in countless ways. Serve at room temperature."
Potato and Mustard Greens Salad
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This potato salad with mustard greens is delicious as a side dish for any food you can toss on the grill —ribs, burgers, barbequed chicken, sausages. It's also a great way to sneak healthy greens into family's diet! "This is no beginner's potato salad," says Chef John. "Mustard greens are spicy, slightly bitter, and not at all subtle."
Smashed Cucumber Salad
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Photo by Chef John
You'll simply toss seasoned cucumber slices in a dressing of crushed garlic, rice vinegar, soy sauce, sesame oil, and red pepper flakes. "This salad is one of my all-time favorite cold summer side dishes" says Chef John. "By crushing our cucumber before we cut it, we produce flavors that un-smashed cukes can't. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. In cucumbers this is a good thing — onions, not so much." Garnish with sesame seeds and serve with ribs or other good things from your grill.
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