bbq summer sides

Grilled Corn Salad is inspired by Mexican street corn (elote) and made with chili- lime seasoning, scallions, and cotija cheese with no mayo.

Grilled Corn Salad with Cotija

scallions

extra virgin olive oil

queso Cotija (crumbled)

cilantro

Tajin, Chili Lime Seasoning

salt

lime wedges (optional for serving)

lime wedge

Set the grill to medium-high. Husk the corn.

Grill 10 to 12 minutes, turning often, until charred in spots. Transfer to a cutting board and set aside to cool.

Cut the kernels off the cobb. Put the corn, scallions and cotija cheese in a medium salad bowl. Drizzle with the olive oil and toss.

Add the tajin (chili lime seasoning), cilantro and toss again. Taste for salt and pepper and adjust as needed.

Serve topped with more chili lime seasoning and fresh lime wedges if desired.

Grilling corn is an easy, classic summer side dish and a great addition to summer barbecues, camping trips and gatherings. Here&#039;s two ways to grill delicious corn on the cob!

Grilled Corn on The Cob

corn

olive oil spray

Prepare the corn: Peel back the husks of the corn, but leave them attached at the base. Remove the silk threads from the corn and discard them. Replace the husks.

Soak the corn: soak the corn in cold water for about 15-30 minutes before grilling.

Preheat the grill: Preheat your grill to medium-high heat. This usually takes about 10-15 minutes.

Season the corn (optional): Brush the corn with olive oil or melted butter, and sprinkle it with salt, pepper, or any other desired seasonings before replacing the husk and grilling. This step is optional but adds flavor to the corn.

Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-15 minutes, turning occasionally. The exact cooking time may vary depending on the heat of your grill.

Check for doneness: To check if the corn is done, carefully peel back a small section of the husk and check the kernels. They should be tender and cooked through. If the corn needs more time, re-wrap it in the husks and continue grilling for a few more minutes.

Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a few minutes before serving.

Method 1: Juicy and Moist (In the Husk)

Preheat the grill: Start by preheating your grill to medium-high heat, which usually takes about 10-15 minutes.

Prepare the corn: Remove the husks and silk from the corn cobs. Rinse the corn under cold water to remove any remaining silk or debris. Pat the corn dry with a paper towel.

Season the corn: Spritz the corn with olive oil and sprinkle it with salt and pepper, if desired.

Grill the corn: Place the corn directly on the preheated grill grates. Close the grill and cook the corn for about 10-12 minutes, turning occasionally. The corn should develop grill marks and a slightly charred appearance.

Check for doneness: To check if the corn is done, insert a fork or skewer into the thickest part of the corn cob. The kernels should be tender and easily pierced. If needed, continue grilling for a few more minutes until the desired tenderness is achieved.

Serve and enjoy: Once the corn is grilled to your liking, remove it from the grill. Let it cool for a minute or two before serving.

Method 2: Charred and Smoky (without the Husk)

This Greek Orzo Salad recipe is a light and flavorful pasta salad that&#039;s delicious as a side dish or main dish. It&#039;d be perfect with anything you’re grilling this summer!

Greek Orzo Salad Recipe

tbsp red wine vinegar

lemon juice

olive oil

garlic powder

oregano

tsp kosher salt

orzo pasta (wheat

kalamata olives (plus 2 tablespoons brine)

red onion (diced small)

cucumber

grape tomatoes (halved)

orange bell pepper (diced)

feta cheese (cubed)

oregano (optional garnish)

Lemon Juice

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

red onion

Red wine vinegar

Bring a large pot of salted water to a rolling boil. Add the orzo and cook according to package directions for al dente, adding an extra minute.

Drain and rinse under cold water, drain.

Meanwhile, In a large bowl, combine the dressing ingredients. Add the olives, red onion and brine from the olives and mix to combine.

Stir in the pasta with the cucumber, tomatoes and bell pepper and toss well. Taste for salt and adjust as needed.

Add the cheese just before ready to serve.

MADE THIS AND LOVED IT! Only thing I omitted were the olives,as maturity of my fam aren’t fans. So I put some in my serving only.

This salad is DELICIOUS!! And it makes a ton!! I did decrease the vinegar by one tablespoon as I am very sensitive to the taste of vinegar. Great pot luck salad, as it can be made ahead, honestly, it tastes EVEN  better the next day and the day after!!

Absolutely delicious! I have lunch for the week. Bright colors and easy to make.

I’m making this for tomorrow.  I’m sure it will be delicious, all of your recipes are.  Should I make the whole salad and refrigerate?  I was wondering if I should add tomatoes and feta in the morning?  Your advice is appreciated.

I cut the recipe in half as it's only me eating as a meal prep.  I used chickpea orzo and it is delicious!  Added a piece of grilled chicken and had a great lunch.  Your recipes are always amazing!

This is so yummy! I doubled the dressing bc after I mixed everything together it seemed like it needed more dressing (I made extra dressing in a mason jar and shook to combine). It definitely makes a lot so its perfect for a BBQ, potluck, entertaining or having on for a cold meal on a hot day. I also added a can of chick peas. Always love your recipes!

I've made this several times every summer. It is definitely a crowd pleaser

Absolutely perfect! During the summer I meal prep all of these cold pasta salads. They’re my favorite!  I love all of your recipes! I use this dressing constantly because it’s so simple and absolutely delicious. My boys love all of the dishes I make from your website. Thank you

Cool and refreshing, this Cucumber Melon Salad is a great summer side dish for anything you&#039;re grilling.

Cucumber Melon Salad

white balsamic vinegar

½ teaspoon za’atar or cumin

black pepper

cucumber (diced)

cantaloupe melon (diced)

oz feta cheese block

watercress (or baby arugula*)

In a small bowl combine vinegar, olive oil, salt, za’atar and black pepper. Add cucumber, melon and feta cheese. Lightly toss.

Top with greens and serve.

Taste like summer!  Delicious and so refreshing!

A nice light refreshing salad. Did as listed and also added some diced radish, looked pretty--did add a few pistachios to each serving, as well as fresh basil and mint leaves. Next time might skip the balsamic and try just a bit of lemon juice?-I like minimal dressing on any salad so to me that might be enough.

Top 4 bbq summer sides recipes from across the web

The most viewed bbq summer sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Corn Salad with Cotija

Grilled Corn on The Cob

Greek Orzo Salad Recipe

Cucumber Melon Salad

Top 4 bbq summer sides recipes from across the web

The most viewed bbq summer sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Corn Salad with Cotija

Grilled Corn on The Cob

Greek Orzo Salad Recipe

Cucumber Melon Salad

The most viewed bbq summer sides recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine