When preparing a barbecue menu, it is important to combine the main course with the appropriate side dishes. If you’re grilling something heavy, like steak or chops, opt for lighter sides like a green salad or some chips and salsa. On the other hand, choose thicker side dishes if you’re grilling something light, like fish or kebabs.
Try these 3 elegant barbecue side dishes at your next cookout:
Smoked sweet potato and chives
What do you need:
- 4 large sweet potatoes, baked and cut into large chunks
- 8 spring onions
- 2/3 cup extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 2 tablespoons apple cider vinegar
- 1 tablespoon balsamic vinegar
- 2 teaspoons of Dijon mustard
- 1 teaspoon of honey
- Kosher salt and freshly ground black pepper
Brush baked potatoes and scallions with 1/3 cup olive oil then place on a preheated grill. Cook over medium-high heat for 5 minutes per side (potatoes) or 1 minute per side (chives) or cook until cooked through. Remove from heat. Cut the spring onions into small pieces and place them in a bowl with the potatoes. Pour the remaining olive oil, apple cider vinegar, balsamic vinegar, Dijon mustard, and honey into the bowl. Season with salt and pepper then top with parsley. Toss to coat.
Grilled Corn with Butter, Cheese and Lime
What do you need:
- 8 ears of corn, peeled and washed
- 4 limes, quartered
- 8 cloves garlic, coarsely chopped
- 1/4 bunch plus 2 tablespoons chopped fresh chives
- 1/4 habanero pepper, seeded
- 2 sticks of unsalted butter, slightly softened
- 1/2 cup grated cotija cheese
- salt and ground black pepper
To make the garlic butter, combine the butter, garlic, habanero pepper, and 1/4 bunch of chives in a blender or food processor. Blend until smooth and then season with salt and pepper. Set aside. Cook corn on preheated grill over medium heat until cooked through, 15 to 20 minutes. When ready, spread with garlic butter, squeeze with lime and sprinkle with cheese. Serve immediately.
Grilled Avocado Salad with Crisp
What do you need:
- 2 avocados, peeled, pitted and diced
- 2 beefsteak tomatoes, diced
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup pitted nicoise olives, chopped
- 1/4 cup blue corn chips
- 1/4 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- salt and ground black pepper
In a large salad bowl, toss together the avocados, tomatoes, chickpeas, olives, olive oil, and champagne vinegar. Season with paprika, salt and pepper. Gently mix to combine the ingredients. Crumble blue corn tortilla chips over salad before serving.
If you’re looking for classy barbecue side dishes, these recipes are the way to go!
