When the grill is going, the last thing you want is to spend half the evening in the kitchen preparing elaborate sides. The best grilling season sides work with the outdoor cooking vibe — they’re casual, fresh, and come together while the main event sizzles on the grates.
Grilled Corn on the Cob
Place corn (husks on) directly on the grill over medium-high heat for 15–20 minutes, turning occasionally. The husks steam the corn inside while the outside chars slightly. Peel back the husks and rub with butter, salt, chili powder, and a squeeze of lime. You can also do this husk-free directly on the grates for extra char — just 8–10 minutes, turning every 2 minutes. Either way, this is the quintessential summer side.
Grilled Zucchini with Lemon
Slice zucchini lengthways into planks, brush with olive oil, season with salt and pepper. Grill 3–4 minutes per side until grill marks appear and the flesh is tender. Finish with lemon zest, a drizzle of extra virgin olive oil, and fresh mint or basil. Light, fast, and pairs beautifully with grilled prawns, chicken, or steak. See the full pairing list for grilled prawns here.
No-Mayo Potato Salad
Boil baby potatoes until just tender, then dress while still warm with olive oil, Dijon mustard, red wine vinegar, capers, finely chopped red onion, and herbs. A vinaigrette-dressed potato salad holds up better in the heat than a mayo version and actually tastes better the longer it sits. Make it an hour ahead and let the flavors develop. Perfect with anything off the grill.
Quick Grilled Bread
Thick slices of sourdough or ciabatta, brushed with olive oil and placed directly on the grill for 2 minutes per side until toasted with golden grill marks. Rub the warm toast immediately with a halved raw garlic clove — it melts right into the bread. This takes 5 minutes and disappears from the plate within seconds.
Shaved Fennel and Citrus Salad
Thinly slice fennel on a mandoline (or very carefully with a sharp knife). Toss with orange or grapefruit segments, olive oil, a pinch of salt, and black pepper. This no-cook salad is crisp, bright, and aromatic — the perfect counterpoint to rich grilled proteins. It takes under 5 minutes and looks stunning on the table.
Cowboy Butter Dipping Sauce
This isn’t exactly a side dish — it’s better. Melt butter with garlic, Dijon, lemon juice, chili flakes, fresh thyme, and parsley. Pour into a ramekin and put it in the center of the table for people to dip their grilled meats and bread into. It works with steak tacos, grilled chicken, prawns — almost anything off the grill. Takes 3 minutes and makes every other item on the table taste better.
These sides are designed to let the grill be the star. Keep prep light, flavors bright, and let the smoke do the heavy lifting.