No cookout is complete without a table full of good sides, and the best ones do more than fill plate space. They balance smoky, salty meat with something crisp, cool, or tangy, and they’re often the dishes guests remember longest.
Creamy coleslaw, smoky baked beans, and a good potato salad show up at nearly every backyard grill-out for a reason. They’re easy to make ahead, they travel well, and they stretch a cookout budget without skimping on flavor.
This roundup covers more than 19 tried-and-true options, from Southern classics like fried okra and hush puppies to lighter picks like watermelon feta salad. Whether you’re feeding a crowd off the smoker or grilling burgers for four, you’ll find sides that fit the menu.
Creamy coleslaw and smoky baked beans are the two sides that belong at almost any BBQ, since they balance rich, smoky meat with crunch and sweetness.
Quick picks:
- Best all-around classic: Creamy Coleslaw
- Best for a crowd: Smoky Baked Beans
- Best make-ahead salad: Classic Potato Salad
- Best light, no-cook option: Watermelon and Feta Salad
1. Creamy Coleslaw
Creamy coleslaw is the cookout side that cuts through rich, smoky meat with cool crunch. Shredded cabbage and carrots get tossed in a tangy mayo dressing with a splash of vinegar and a little sugar for balance.
Yield: 8 servings | Prep time: 15 minutes | Chill time: 30 minutes
Ingredients:
- 1 small green cabbage, shredded (about 8 cups)
- 2 carrots, shredded
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon celery seed
- Salt and pepper to taste
Method:
- Combine cabbage and carrots in a large bowl.
- Whisk mayonnaise, vinegar, sugar, and celery seed together.
- Pour dressing over cabbage and toss well.
- Chill 30 minutes before serving.
2. Classic Potato Salad
Classic potato salad brings creamy, tangy comfort to every BBQ spread. Tender potatoes mix with hard-boiled eggs, crunchy celery, and a mustard-mayo dressing that coats every bite.
Yield: 8 servings | Prep time: 20 minutes | Cook time: 15 minutes
Ingredients:
- 3 pounds Yukon gold potatoes, cubed
- 4 hard-boiled eggs, chopped
- 1/2 cup celery, diced
- 1/3 cup red onion, minced
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- Salt and pepper to taste
Method:
- Boil potatoes until fork-tender, about 15 minutes. Drain and cool.
- Mix mayonnaise and mustard in a bowl.
- Fold in potatoes, eggs, celery, and onion.
- Season and chill before serving.
3. Smoky Baked Beans
Smoky baked beans bring deep, savory sweetness that pairs naturally with grilled or smoked meat. Bacon and molasses give this version its signature richness, while a touch of mustard keeps it from tasting too sweet.
Yield: 8 servings | Prep time: 10 minutes | Cook time: 1 hour
Ingredients:
- 4 slices bacon, chopped
- 1/2 onion, diced
- 2 (15-ounce) cans pinto or navy beans, drained
- 1/2 cup ketchup
- 1/4 cup molasses
- 2 tablespoons brown sugar
- 1 tablespoon yellow mustard
Method:
- Cook bacon and onion in a skillet until soft.
- Stir in beans, ketchup, molasses, sugar, and mustard.
- Transfer to a baking dish and bake at 350°F for 1 hour.
If you want more bean-forward options to round out a spread, browse our best bean recipes for extra inspiration.
4. Baked Mac and Cheese
Baked mac and cheese turns a weeknight staple into a cookout showstopper. A blend of sharp cheddar and Gruyère melts into a creamy sauce, then bakes under a crisp, golden topping.
Yield: 8 servings | Prep time: 15 minutes | Cook time: 30 minutes
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup flour
- 3 cups milk
- 2 cups sharp cheddar, shredded
- 1 cup Gruyère, shredded
- 1/2 cup breadcrumbs
Method:
- Boil pasta until al dente. Drain.
- Melt butter, whisk in flour, then milk, to make a sauce.
- Stir in cheeses until melted, then combine with pasta.
- Top with breadcrumbs and bake at 375°F for 20 minutes.
Pair it with ideas from our best sides to serve with mac and cheese for a fuller spread.
5. Grilled Corn on the Cob
Grilled corn on the cob gets smoky char and sweet kernels straight from the grates. A brush of butter and a sprinkle of salt is all it really needs.
Yield: 6 servings | Prep time: 5 minutes | Cook time: 12 minutes
Ingredients:
- 6 ears corn, husked
- 3 tablespoons butter, melted
- Salt to taste
- Optional: chili powder, lime wedges
Method:
- Preheat grill to medium-high (about 400°F).
- Grill corn, turning occasionally, 10 to 12 minutes until charred in spots.
- Brush with butter and season with salt.
For more ways to serve this cookout staple, check our best corn recipes.
6. Skillet Cornbread
Skillet cornbread delivers a crisp, buttery crust with a tender, slightly sweet crumb inside. Baking it in a hot cast iron skillet gives the edges that signature crunch.
Yield: 8 servings | Prep time: 10 minutes | Cook time: 20 minutes
Ingredients:
- 1 cup cornmeal
- 1 cup flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1 cup buttermilk
- 2 eggs
- 1/4 cup butter, melted
Method:
- Preheat oven to 400°F with a cast iron skillet inside.
- Mix dry ingredients, then stir in buttermilk, eggs, and butter.
- Pour batter into the hot skillet.
- Bake 20 minutes until golden.
7. Italian Pasta Salad
Italian pasta salad brings briny, herby flavor with salami, mozzarella pearls, and a zesty vinaigrette. It’s a cold side that holds up well on a hot afternoon.
Yield: 8 servings | Prep time: 20 minutes | Cook time: 10 minutes
Ingredients:
- 1 pound rotini pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup salami, diced
- 1/2 cup mozzarella pearls
- 1/2 cup Italian dressing
- 1/4 cup black olives, sliced
Method:
- Cook pasta until al dente, drain, and cool.
- Toss with tomatoes, salami, mozzarella, and olives.
- Add dressing and chill before serving.
For more cold pasta options, see our 12 easy and delicious pasta salad recipes to try today.
8. Deviled Eggs
Deviled eggs are the bite-sized classic that disappears first at every potluck table. Creamy yolks mixed with mustard and a little relish get piped back into the whites for a rich, tangy snack.
Yield: 12 halves | Prep time: 15 minutes | Cook time: 10 minutes
Ingredients:
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon sweet relish
- Paprika for garnish
Method:
- Boil eggs 10 minutes, cool, peel, and halve.
- Scoop yolks into a bowl and mash with mayo, mustard, and relish.
- Pipe filling back into whites.
- Sprinkle with paprika.
9. Tomato, Cucumber, and Feta Salad
Tomato, cucumber, and feta salad is the crisp, briny side that feels like summer on a fork. Juicy tomatoes and cool cucumber get tossed with salty feta and a simple olive oil dressing.
Yield: 6 servings | Prep time: 15 minutes
Ingredients:
- 3 cups tomatoes, chopped
- 2 cucumbers, diced
- 1 cup feta, crumbled
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Fresh dill or oregano
Method:
- Combine tomatoes, cucumbers, and feta in a bowl.
- Whisk oil and vinegar, then pour over.
- Toss gently and top with herbs.
Looking for more cool cucumber dishes? Our best cucumber salad recipes has plenty of variations.
10. Broccoli and Bacon Salad
Broccoli and bacon salad balances crunchy florets with smoky bacon and a touch of sweetness. A creamy dressing with a little vinegar keeps it from feeling heavy.
Yield: 8 servings | Prep time: 15 minutes | Cook time: 10 minutes
Ingredients:
- 4 cups broccoli florets
- 6 slices bacon, cooked and crumbled
- 1/3 cup red onion, diced
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar
- 1/3 cup sunflower seeds
Method:
- Combine broccoli, bacon, onion, and sunflower seeds.
- Whisk mayo, vinegar, and sugar.
- Toss dressing with salad and chill 20 minutes.
11. Watermelon and Feta Salad
Watermelon and feta salad is the refreshing, no-cook side that cools down the hottest cookout days. Sweet melon, salty feta, and fresh mint make an unexpected combo that works every time.
Yield: 6 servings | Prep time: 10 minutes
Ingredients:
- 4 cups watermelon, cubed
- 1 cup feta, crumbled
- 1/4 cup fresh mint, chopped
- 1 tablespoon olive oil
- 1 tablespoon lime juice
Method:
- Arrange watermelon on a platter.
- Top with feta and mint.
- Drizzle with oil and lime juice.
12. Grilled Zucchini and Bell Peppers
Grilled zucchini and bell peppers bring smoky char and bright color to a BBQ plate. A quick olive oil and garlic marinade keeps the vegetables juicy on the grill.
Yield: 6 servings | Prep time: 10 minutes | Cook time: 10 minutes
Ingredients:
- 2 zucchini, sliced lengthwise
- 2 bell peppers, sliced into strips
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Method:
- Toss vegetables with oil, garlic, salt, and pepper.
- Grill over medium-high heat 4 to 5 minutes per side.
- Serve warm.
Explore more grilled vegetable ideas in our 25 vegetable side dishes.
13. Southern Green Beans with Bacon
Southern green beans with bacon are slow-simmered until tender and infused with smoky, savory flavor. This side skips the raw crunch for soft, comforting beans that soak up pan drippings.
Yield: 6 servings | Prep time: 10 minutes | Cook time: 45 minutes
Ingredients:
- 1 pound fresh green beans, trimmed
- 4 slices bacon, chopped
- 1/2 onion, diced
- 2 cups chicken broth
- Salt and pepper to taste
Method:
- Cook bacon and onion until softened.
- Add green beans and broth.
- Simmer, covered, 40 to 45 minutes until tender.
14. Slow-Cooked Collard Greens
Slow-cooked collard greens turn tough leaves into a tender, savory side with deep Southern roots. Smoked ham hock simmers with the greens for hours, building rich, smoky flavor in every bite.
Yield: 8 servings | Prep time: 15 minutes | Cook time: 2 hours
Ingredients:
- 2 pounds collard greens, chopped
- 1 smoked ham hock
- 1 onion, diced
- 4 cups chicken broth
- 1 tablespoon apple cider vinegar
- Red pepper flakes to taste
Method:
- Combine all ingredients in a large pot.
- Simmer, covered, 2 hours until greens are tender.
- Remove ham hock, shred meat, and stir back in.
15. Three-Bean Salad
Three-bean salad brings a tangy, vinegar-forward crunch that’s a nice break from heavier, mayo-based sides. Kidney beans, green beans, and chickpeas marinate together in a sweet-tart dressing.
Yield: 8 servings | Prep time: 15 minutes | Chill time: 1 hour
Ingredients:
- 1 (15-ounce) can kidney beans, drained
- 1 (15-ounce) can chickpeas, drained
- 2 cups green beans, blanched
- 1/3 cup vinegar
- 1/4 cup sugar
- 2 tablespoons olive oil
Method:
- Combine beans in a bowl.
- Whisk vinegar, sugar, and oil.
- Pour over beans and chill at least 1 hour.
For more bean-based sides, visit our best kidney bean recipes.
16. Hush Puppies
Hush puppies are crisp, golden cornmeal fritters with a soft, savory center. Fried until deep golden brown, they’re a classic alongside anything smoky off the grill.
Yield: 20 hush puppies | Prep time: 10 minutes | Cook time: 15 minutes
Ingredients:
- 1 cup cornmeal
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 cup buttermilk
- 1 egg
- 1/3 cup onion, minced
- Oil for frying
Method:
- Mix dry ingredients, then stir in buttermilk, egg, and onion.
- Heat oil to 350°F.
- Drop spoonfuls into oil and fry 2 to 3 minutes per batch until golden.
17. Jalapeño Poppers
Jalapeño poppers deliver spicy, creamy bites wrapped in crisp bacon. Halved peppers get stuffed with a cream cheese filling before a trip to the grill or oven.
Yield: 16 poppers | Prep time: 15 minutes | Cook time: 20 minutes
Ingredients:
- 8 jalapeños, halved and seeded
- 8 ounces cream cheese, softened
- 1 cup cheddar, shredded
- 8 slices bacon, halved
Method:
- Mix cream cheese and cheddar.
- Fill each jalapeño half with mixture.
- Wrap with bacon and secure with a toothpick.
- Bake at 400°F for 20 minutes.
Browse our best bbq appetizers for more starters that pair well with these.
18. Corn Pudding
Corn pudding is a soft, custardy side that lands somewhere between cornbread and a casserole. Sweet corn kernels bake into a creamy base studded with just enough texture.
Yield: 8 servings | Prep time: 10 minutes | Cook time: 45 minutes
Ingredients:
- 2 cups corn kernels (fresh or frozen)
- 2 eggs
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 box (8.5 ounces) cornbread mix
Method:
- Mix all ingredients in a bowl.
- Pour into a greased baking dish.
- Bake at 350°F for 45 minutes until set.
19. Fried Okra
Fried okra brings a crunchy cornmeal crust around tender, slightly tangy okra slices. Fried hot and fast, it stays crisp instead of turning soggy or slimy.
Yield: 6 servings | Prep time: 10 minutes | Cook time: 10 minutes
Ingredients:
- 1 pound okra, sliced
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup flour
- Oil for frying
- Salt to taste
Method:
- Soak okra in buttermilk 10 minutes.
- Dredge in cornmeal and flour mixture.
- Fry in 350°F oil until golden, about 3 to 4 minutes.
- Drain and salt immediately.
How to Build a Balanced BBQ Side Dish Spread
A good BBQ spread balances creamy, crunchy, and fresh dishes so no single flavor dominates the table. Mixing textures keeps guests coming back for seconds of different things instead of piling up on one dish.
Pick one creamy side like potato salad or mac and cheese, one crisp slaw or salad, and one warm vegetable or bean dish. Add a bread, like cornbread or hush puppies, to round things out.
| Side Dish | Best Paired With | Make-Ahead Friendly |
|---|---|---|
| Creamy Coleslaw | Pulled pork, ribs | Yes |
| Classic Potato Salad | Burgers, chicken | Yes |
| Smoky Baked Beans | Brisket, ribs | Yes |
| Baked Mac and Cheese | Chicken, pulled pork | Partial |
| Grilled Corn on the Cob | Any grilled meat | No |
| Skillet Cornbread | Chili, pulled pork | Yes |
| Italian Pasta Salad | Burgers, grilled chicken | Yes |
| Deviled Eggs | Any BBQ spread | Yes |
| Tomato, Cucumber, Feta Salad | Grilled fish, chicken | Partial |
| Broccoli and Bacon Salad | Ribs, burgers | Yes |
| Watermelon and Feta Salad | Any grilled meat | No |
| Grilled Zucchini and Peppers | Steak, shrimp | No |
| Southern Green Beans with Bacon | Brisket, ham | Yes |
| Slow-Cooked Collard Greens | Pulled pork, ribs | Yes |
| Three-Bean Salad | Burgers, hot dogs | Yes |
| Hush Puppies | Fried fish, BBQ | No |
| Jalapeño Poppers | Any BBQ spread | Partial |
| Corn Pudding | Ham, turkey | Yes |
| Fried Okra | Fried chicken, catfish | No |
If you’re planning a larger spread, our best bbq side dishes and 30 bbq side dishes offer even more combinations to round out the table. For protein-specific pairings, check our best sides to serve with bbq ribs or 18 sides to serve with bbq chicken.
Make-Ahead and Food-Safety Tips for Cookouts
Most creamy and marinated sides taste better after a few hours in the fridge, so prep them the night before. Coleslaw, potato salad, and pasta salad all benefit from that extra chill time to let flavors settle.
Keep mayo-based dishes cold until serving, and never leave them out longer than two hours (one hour if it’s above 90°F outside). Pack sides in a cooler with ice packs if you’re transporting them to a park or someone else’s yard.
Reheat warm sides like baked beans or mac and cheese just before serving so they stay at a safe temperature. Label containers with contents and reheating instructions if someone else is helping set up the spread.
For more grilling-day planning, our best summer grilling recipes and our best perfect grilling recipes offer additional prep strategies worth trying before your next cookout.
