17 BEST BACKYARD BBQ SIDES (CLASSIC AND CREATIVE SUMMER SIDE DISHES)

Backyard BBQ season is here, and while the burgers and ribs get all the attention, the sides are what make the meal truly unforgettable. These 17 classic and creative side dishes are perfect for any summer cookout — from creamy coleslaw and baked beans to grilled vegetables, pasta salads, and cornbread. Your guests will keep coming back for more!

These recipes are designed to be made ahead, travel well, and pair perfectly with anything off the grill. Most use simple, affordable ingredients and come together quickly. Whether you're feeding a crowd or just your family, these sides will steal the show.

From Southern baked beans and tangy potato salad to grilled corn on the cob and watermelon feta salad — these 17 side dishes will make your backyard BBQ the talk of the neighborhood. Let's fire up the grill!

So grab your cooler, fire up the grill, and get ready for the best BBQ sides ever. These 17 recipes will make your cookout unforgettable! 🇺🇸

17 BEST BACKYARD BBQ SIDES (CLASSIC AND CREATIVE SUMMER SIDE DISHES)

17. Southern Baked Beans

These Southern Baked Beans are sweet, smoky, and savory. Canned baked beans are elevated with crispy bacon, brown sugar, mustard, and bell peppers. Bake in the oven or simmer on the stovetop. Make them ahead and reheat on the grill. A classic BBQ side that everyone expects and loves!

Ingredients:

• 4 cans baked beans, 6 slices bacon (cooked, crumbled), ½ cup brown sugar, 1 onion (diced), 1 bell pepper (diced), 2 tablespoon mustard, ¼ cup BBQ sauce

Instructions:

1. Combine all ingredients in a baking dish. Bake at 350°F for 45 minutes or simmer on stovetop 30 minutes. Serve warm.

16. Classic Creamy Coleslaw

This classic creamy coleslaw is a BBQ essential. Shredded cabbage and carrots tossed in a tangy, creamy dressing made with mayo, apple cider vinegar, sugar, and celery seeds. Make it a day ahead — the cabbage softens slightly and the flavors meld. Crunchy, refreshing, and perfect with pulled pork.

Ingredients:

• 1 head green cabbage (shredded), 2 carrots (shredded), 1 cup mayo, 2 tablespoon apple cider vinegar, 1 tablespoon sugar, 1 teaspoon celery seeds, salt, pepper

Instructions:

1. Whisk dressing ingredients. Toss with cabbage and carrots. Refrigerate overnight. Stir before serving.

15. Old-Fashioned Potato Salad

This Old-Fashioned Potato Salad is a crowd-pleaser that tastes even better after a night in the fridge. Yukon gold potatoes, hard-boiled eggs, celery, and onion in a creamy mayo-mustard dressing. The flavors meld beautifully overnight. Serve chilled or at room temperature. A Memorial Day must-have!

Ingredients:

• 3 lbs Yukon gold potatoes, 4 hard-boiled eggs (chopped), ½ cup mayo, 2 tablespoon mustard, ½ cup celery (diced), ¼ cup red onion (diced), paprika, salt, pepper

Instructions:

1. Boil potatoes until tender. Cool and chop. Mix mayo, mustard, salt, pepper. Toss with potatoes, eggs, celery, onion. Refrigerate overnight. Sprinkle with paprika before serving.

14. Grilled Corn on the Cob (Elote Style)

This Grilled Corn on the Cob is slathered in Mexican crema, cotija cheese, chili powder, and lime juice. Grill corn until charred, then brush with crema mixture and sprinkle with cheese and spices. It's sweet, smoky, creamy, and spicy. A guaranteed crowd-pleaser!

Ingredients:

• 8 ears corn (husked), ½ cup Mexican crema or mayo, ½ cup cotija cheese (crumbled), 1 teaspoon chili powder, 1 lime (cut into wedges), fresh cilantro

Instructions:

1. Grill corn over medium-high heat 10-12 minutes, turning until charred. Brush with crema, sprinkle with cotija and chili powder. Serve with lime wedges and cilantro.

13. Macaroni Salad

This Macaroni Salad is creamy, tangy, and packed with flavor. Elbow macaroni tossed with a mayo-yogurt dressing, celery, red bell pepper, and fresh dill. Add ham or peas for extra color. Make it a day ahead — the pasta absorbs the dressing and flavors meld beautifully.

Ingredients:

• 1 lb elbow macaroni, 1 cup mayo, ½ cup Greek yogurt, 2 tablespoon white vinegar, 1 tablespoon mustard, 1 cup celery (diced), ½ cup red bell pepper (diced), ¼ cup fresh dill

Instructions:

1. Cook macaroni, rinse with cold water, drain. Whisk dressing ingredients. Toss with macaroni and vegetables. Refrigerate overnight. Stir before serving.

12. Cowboy Caviar (Texas Caviar)

Cowboy Caviar is a fresh bean salad that doubles as a dip. Black beans, black-eyed peas, corn, tomatoes, bell peppers, and avocado tossed in a zesty lime-cilantro vinaigrette. Serve with tortilla chips or as a side salad. Make it a day ahead — the flavors get better!

Ingredients:

• 1 can black beans, 1 can black-eyed peas, 1 cup corn, 1 bell pepper (diced), 1 tomato (diced), ¼ red onion, ¼ cup cilantro, 2 tablespoon lime juice, 2 tablespoon benefits of olive oil, 1 avocado

Instructions:

1. Combine beans, corn, bell pepper, tomato, onion, cilantro. Whisk lime juice and oil. Toss with salad. Fold in avocado just before serving. Serve with chips.

11. Watermelon & Feta Salad

This Watermelon & Feta Salad is sweet, salty, and incredibly refreshing. Juicy watermelon cubes, crumbled feta, fresh mint, and a squeeze of lime. No cooking, no complicated dressing. Perfect for hot days. Serve chilled. It's like dessert and salad in one. So simple and so good!

Ingredients:

• 6 cups watermelon (cubed), 1 cup feta (crumbled), ¼ cup fresh mint (chopped), juice of 1 lime

Instructions:

1. Combine watermelon, feta, mint. Squeeze lime over top. Toss gently. Serve immediately or chill for 30 minutes.

10. Grilled Vegetable Skewers

These Grilled Vegetable Skewers are colorful and delicious. Thread zucchini, bell peppers, red onion, and mushrooms onto skewers. Brush with balsamic-herb marinade and grill until tender and slightly charred. They're a hit with vegetarians and meat-eaters alike. Perfect alongside any BBQ main.

Ingredients:

• 2 zucchinis (sliced), 2 bell peppers (chunks), 1 red onion (chunks), 8 oz mushrooms, ¼ cup olive oil, 2 tablespoon balsamic vinegar, 1 tablespoon herbs (rosemary, thyme), salt, pepper

Instructions:

1. Whisk oil, vinegar, herbs. Toss with vegetables. Thread onto skewers. Grill over medium heat 10-12 minutes, turning occasionally.

9. Broccoli Slaw with Poppy Seed Dressing

This Broccoli Slaw is crunchy, creamy, and addictive. Shredded broccoli stems, carrots, dried cranberries, and sunflower seeds in a creamy poppy seed yogurt dressing (no mayo!). Make it a day ahead — the broccoli softens slightly but stays crunchy. A healthier, more flavorful twist on traditional coleslaw.

Ingredients:

• 4 cups broccoli slaw mix, 1 carrot (shredded), ½ cup dried cranberries, ¼ cup sunflower seeds, ½ cup Greek yogurt, 2 tablespoon honey, 1 tablespoon apple cider vinegar, 1 tablespoon poppy seeds

Instructions:

1. Whisk dressing ingredients. Toss with slaw, carrot, cranberries, seeds. Refrigerate overnight. Stir before serving.

8. Jalapeño Cheddar Cornbread

This Jalapeño Cheddar Cornbread is moist, cheesy, and slightly spicy. Fresh jalapeños and sharp cheddar cheese folded into a buttery cornbread batter. Bake in a cast-iron skillet for crispy edges. Serve with honey butter. The perfect side for chili, ribs, or pulled pork. So good!

Ingredients:

• 1 cup cornmeal, 1 cup flour, ½ cup sugar, 1 tablespoon baking powder, 2 eggs, 1 cup buttermilk, ½ cup butter (melted), 1 cup cheddar cheese, 2 jalapeños (diced)

Instructions:

1. Mix dry ingredients. Add eggs, buttermilk, butter, cheese, jalapeños. Pour into greased cast-iron skillet. Bake at 375°F for 20-25 minutes. Serve warm with honey butter.

7. Creamy Cucumber & Dill Salad

This Creamy Cucumber & Dill Salad is refreshing, tangy, and so easy. Thinly sliced cucumbers and red onion in a Greek yogurt and dill dressing with a splash of vinegar. Make it a day ahead — the cucumbers release liquid and the flavors meld beautifully. It's light, crunchy, and perfect for hot days.

Ingredients:

• 2 English cucumbers (thinly sliced), ½ red onion (thinly sliced), 1 cup Greek yogurt, 2 tablespoon fresh dill (chopped), 2 tablespoon white vinegar, 1 tablespoon honey, salt, pepper

Instructions:

1. Whisk yogurt, dill, vinegar, honey, salt, pepper. Toss cucumbers and onion with dressing. Refrigerate overnight. Drain excess liquid before serving if desired.

6. Three-Bean Salad

This Three-Bean Salad is tangy, colorful, and no-mayo. Green beans, kidney beans, and chickpeas tossed in a sweet-sour vinaigrette with bell peppers and red onion. Make it a day ahead — it actually tastes better after the beans soak up the dressing. It's healthy, refreshing, and perfect for large gatherings.

Ingredients:

• 1 can green beans, 1 can kidney beans, 1 can chickpeas, ½ cup sugar, ½ cup vinegar, ¼ cup oil, 1 bell pepper (diced), ¼ red onion, 1 teaspoon celery seeds

Instructions:

1. Whisk sugar, vinegar, oil, celery seeds. Toss with beans, bell pepper, onion. Refrigerate overnight. Stir before serving.

5. Pesto Pasta Salad

This Pesto Pasta Salad is bright, herby, and perfect for make-ahead. Rotini tossed with basil pesto, cherry tomatoes, fresh mozzarella balls, and toasted pine nuts. The pasta absorbs the pesto overnight, making it even more flavorful. Serve cold or at room temperature. A fresh alternative to heavy mayo-based salads!

Ingredients:

• 1 lb rotini, 1 cup basil pesto, 1 cup cherry tomatoes (halved), 8 oz fresh mozzarella balls, ¼ cup pine nuts (toasted)

Instructions:

1. Cook pasta, rinse with cold water, drain. Toss with pesto, tomatoes, mozzarella, pine nuts. Refrigerate overnight. Serve chilled or at room temperature.

4. Corn on the Cob (Classic Butter & Salt)

Sometimes classic is best. Boil or grill fresh corn on the cob, then slather with butter and sprinkle with salt. That's it! The sweetness of summer corn needs nothing else. Serve with extra butter on the side. A simple, timeless BBQ side that everyone loves. Don't overcomplicate it!

Ingredients:

• 8 ears corn (husked), ½ cup butter (softened), salt to taste

Instructions:

1. Boil corn for 5-7 minutes or grill for 10-12 minutes. Serve hot with butter and salt.

3. Deviled Eggs

Deviled Eggs are a BBQ staple. Hard-boiled eggs filled with a creamy mixture of yolks, mayo, mustard, and pickle relish. Sprinkle with paprika and fresh chives. Make them a day ahead. They're portable, protein-packed, and always disappear first. A must-have for any Memorial Day spread!

Ingredients:

• 12 hard-boiled eggs, ½ cup mayo, 1 tablespoon mustard, 2 tablespoon pickle relish, paprika, fresh chives

Instructions:

1. Halve eggs, remove yolks. Mash yolks with mayo, mustard, relish. Pipe or spoon into egg whites. Sprinkle with paprika and chives. Chill before serving.

2. Quinoa Salad with Lemon & Herbs

This Quinoa Salad is healthy, protein-packed, and perfect for meal prep. Fluffy quinoa tossed with cucumber, cherry tomatoes, red onion, fresh parsley, and a lemon-herb vinaigrette. Top with crumbled feta. The quinoa absorbs the dressing overnight without getting soggy. A refreshing, nutritious BBQ side.

Ingredients:

• 2 cups cooked quinoa, 1 cucumber (diced), 1 cup cherry tomatoes, ¼ red onion, ¼ cup parsley, ½ cup feta, 3 tablespoon olive oil, 2 tablespoon lemon juice, 1 teaspoon oregano

Instructions:

1. Whisk oil, lemon, oregano. Toss with quinoa, vegetables, feta. Refrigerate overnight. Serve chilled.

1. Red, White & Blue Fruit Salad

This Red, White & Blue Fruit Salad is our #1 Memorial Day side. Fresh strawberries (red), bananas (white), and blueberries (blue) tossed with a honey-lime dressing. Serve in a clear glass bowl to show off the patriotic colors. Add bananas the morning of to prevent browning. So simple and beautiful!

Ingredients:

• 2 cups strawberries (sliced), 2 bananas (sliced), 2 cups blueberries, 2 tablespoon honey, 2 tablespoon lime juice, fresh mint (optional)

Instructions:

1. Combine strawberries and blueberries in a bowl. Refrigerate overnight. Add banana slices and honey-lime dressing just before serving. Garnish with mint.

FAQs About Best Backyard BBQ Sides

How many BBQ sides should I make per person?

Plan 4-6 oz per side dish per person when serving 4-5 sides total. For potato salad and mac and cheese, plan larger portions — 6-8 oz per person. Fresh salads and bean dishes can be smaller portions since they're served alongside heavier starchy sides. According to American BBQ tradition, side dishes are considered equally important to the grilled main in most regional BBQ cultures.

What BBQ sides can I make 2 days ahead?

Potato salad, coleslaw, baked beans, pasta salad, broccoli salad, cowboy caviar, and deviled eggs all improve significantly 24-48 hours ahead. Fresh fruit salad and watermelon feta should be assembled day-of for freshest results. For more cookout ideas, see our 20 easy Memorial Day sides.

What BBQ sides don't need refrigeration?

Cornbread, grilled corn on the cob, grilled vegetables, and baked beans kept warm in a Dutch oven don't require refrigeration during the party. All mayonnaise-based sides (potato salad, coleslaw, deviled eggs) must be kept cold below 40°F — keep them in a cooler with ice until serving.

What's the best BBQ side for a large crowd?

Pasta salad is the easiest to scale — it costs little, requires no reheating, travels perfectly, and is universally loved. Baked beans scale beautifully in a large Dutch oven and keep warm throughout the party. Browse our best backyard BBQ recipes for more cookout inspiration.

How do I keep cold BBQ sides cold outdoors?

Nest serving bowls inside larger bowls filled with ice. Keep the main batch of each side in a cooler, replenishing the serving bowl in small amounts throughout the party. Remove any mayonnaise-based side dish that's been sitting out in heat above 90°F for more than 1 hour.

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