Sides here run from shredded carrot salad to jalapeño cornbread and toasted tortellini with marinara dip, and the right pick depends on how long the food will sit out and what your grill and oven can handle.
For 10–12 people, I plan 3–4 dishes, with at least two cold and two hot.
1. Broccoli Salad
Crunch is what this salad is about, and the sweet-savory split comes from dried cranberries against cheese and nuts. Chop the broccoli into small florets so every forkful gets some of everything.
Toss it a little before serving rather than hours ahead if you want the nuts and seeds to stay crisp.
2. Coleslaw
Shredded cabbage, carrots, cucumber, and sweet peppers make a slaw that cuts through smoky grilled meat. The maker dresses theirs with a creamy mix of mayo, mustard, and lime, which gives it a sweet and tangy edge.
Cucumber is the one ingredient that waters out, so I stir it in right before the bowl goes on the table. Everything else holds up fine in the fridge.
I would pick this over a heavier side whenever burgers or ribs are the main event.
After the main event comes off the grill, toss on corn, scallions and jalapeño to make this summery salad from Sue Li. In this five-star recipe with more than 5,000 reviews, the tart buttermilk-feta dressing perfectly balances the flavors of charred vegetables and creamy avocado.
3. Potato Salad
Red potatoes with the skins left on hold their shape better than floury ones, and red onion and parsley give the creamy dressing some bite and color.
A vinegar-based version is the lighter route, and it suits a dish that will sit on a picnic table for a while.
I lean creamy for crowds, since nearly everyone expects it. Boil the potatoes the day before the cookout, then chill them completely before any dressing touches them.
4. Pasta Salad
Tortellini turns pasta salad into something closer to a main dish, and spinach, sun-dried tomatoes, olives, and pine nuts add salt, tang, and a little richness.
Because the format is so flexible, it is easy to swap in whatever vegetables are cheap that week.
Dress it lightly and keep extra dressing on the side. Pasta soaks up liquid as it sits, so it will want a splash before serving.
5. Cucumber Salad
Salting is the step that makes this salad work. Toss the cucumbers, carrots, and bell pepper with about 1/2 tsp salt and let them sit 10–15 minutes to soften, according to the maker.
Slice the carrots thin on a mandoline so they bend instead of snapping. Chilling it for 20–30 minutes improves the flavor, which makes it a fine last-minute side that still tastes planned.
Cilantro goes on at the end.
6. Baked Beans
Bacon and chives on top are a smart finish for baked beans, adding smoke and a sharp green bite over the sweetness. Bring them in a slow cooker or a covered dish so they stay hot.
One maker calls them a top 5 cookout dish and says to set them right beside the mac and cheese. I agree: those 2 plates belong together, and the beans take the pressure off the grill.
7. Mexican Street Corn Salad
Elote turned into a spoonable salad: corn in a creamy dressing, red onion for bite, cilantro for freshness, and a lime wedge to squeeze over the top.
Cutting the kernels off the cob makes it easy to scoop onto a plate.
Squeeze the lime just before serving so the dressing stays bright. I like this better than corn on the cob for a crowd, since nobody ends up wearing it.
8. Grilled Watermelon
Watermelon on the grill sounds odd until the edges caramelize and the sweetness turns almost jammy. Cut a small watermelon into thick wedges or slabs, and grill 2–3 minutes per side, just until grill marks appear, according to the maker.
Feta and fresh herbs add salt and a cool, savory edge. Finish with flaky sea salt and a squeeze of lime.
Thick slabs matter; thin slices go limp. Grill it last, while the meat rests.
9. Jalapeño Cornbread
Jalapeño cornbread bakes best in a cast-iron skillet, which gives the edges a crisp crust while the cheese melts into the middle.
The heat from the peppers plays against the sweetness of the bread, and that is why it sits so well next to barbecue.
Cut it into squares and serve it warm. I would bake it so it comes out of the oven as the first guests walk in, since it loses its crust once it cools.
10. Grilled Zucchini, Bell Peppers, and Corn
Threading corn, zucchini, red bell pepper, red onion, and mushrooms onto skewers means the whole side comes off the grill in one move.
Cut everything into similar-size chunks so it cooks evenly, and put the corn in rounds rather than whole cobs.
Skewers are easier to hand out than a bowl of loose vegetables.
A scatter of fresh cilantro on the platter finishes them. For vegetarian guests, this is the side I would make sure to have.
11. Cowboy Caviar
Black beans, corn, and diced peppers in a zesty dressing make a salad that works as a dip, so it earns a spot beside the chips. Sturdy tortilla chips hold up to a heavy scoop better than thin ones.
Make it the day prior; the flavors settle overnight and nothing wilts. Bring the chips in a separate bag so they stay crisp, and set out a spoon for guests who want it as a salad instead.
12. Mediterranean Chickpea Salad
A chickpea salad with a lemony dressing holds its texture for hours, which makes it a good travel dish: pack the feta and cucumber in with everything else and it still tastes fresh on arrival.
Use canned chickpeas, drained and rinsed, to save time.
For the best flavor, refrigerate it 15–30 minutes before serving, according to the maker. I would hold the feta back until just before the bowl goes out so it stays in clean cubes.
Cut lemon wedges for the table.
13. Couscous Salad with Tomatoes and Feta
Pearl couscous is the pick here: the larger beads stay chewy and don’t clump the way fine couscous can.
Cook the couscous ahead and let it cool fully before mixing.
I would stir in the feta and tomatoes last so they stay distinct, and bring extra olive oil for a splash if the grains drink up the dressing on the way.
14. Southern Fried Corn
Southern fried corn, served hot and a little caramelized from the skillet, makes a good counterweight to all the cold bowls on the table.
Serve it straight from the skillet, set on a trivet, so it stays warm.
Sweet onions suit it better than sharp ones, in my view. It also pairs well with the jalapeño cornbread, though both will want oven or stovetop space.
15. Crunchy Ramen-Broccoli Slaw
Broccoli, carrots, and purple cabbage get their crunch from dry ramen noodles, so the noodles are the part to protect.
Break the noodles up and keep them in a zip-top bag until you’re ready to put the bowl on the table.
Everything else can be tossed together a day ahead, and the cabbage and broccoli stay crisp in the fridge.
Stir in the noodles right as you set the bowl out, because once they soften the salad loses its reason to exist. I would bring a second handful of noodles to scatter on top.
16. Corn Salad
Sweet corn with red pepper, cucumber, and red onion is the plainest, freshest corn side you can make, and the colors do half the work. Dice everything to about the size of a kernel so each forkful has all four.
Unlike the creamy street corn version, this one needs only a light dressing, which makes it a safe pick for a hot day. Add the cucumber near the end so it stays crisp and doesn’t water out the bowl.
17. Seven Layer Salad
Seven layer salad belongs in a clear glass bowl, where the stripes of vegetables and cheese show from the side. Build it in order, with the sturdiest ingredients on the bottom and the cheese on top.
Don’t toss it until guests are ready to serve themselves; digging a spoon straight to the bottom is how everyone gets every layer.
It can be assembled the night before, but I would keep it covered and cold until it goes out.
18. Grilled Corn on the Cob
Charred kernels are what grilled corn is after, so keep the cobs over direct heat and turn them with tongs until the spots go dark in several places.
Husk it first for the most char.
Set out butter, salt, and lime wedges, and add napkins, because this is the messiest side on the list. For a crowd, I still say the cut-off-the-cob salad is easier to eat.
19. Shredded Carrot Salad
Shredded carrot, scattered with sesame seeds and fresh herbs, is about the simplest bowl you can make, and the orange alone brightens a crowded table. Shred the carrots fine so the dressing coats every strand.
Hold the sesame seeds and herbs until the bowl goes out so they stay crisp and green.
I like serving it with tongs or chopsticks, which keeps the strands from falling off a spoon. It pairs well with anything smoky.
20. Chips with Salsa and Guacamole
Four bowls beat one: green salsa, red salsa, guacamole, and pico de gallo give guests a choice, and the chips do the rest.
Making your own red salsa is cheap, and the method is short. One maker soaks 6–8 dry guajillo peppers in hot water for 20 minutes before blending.
For the green, bake 12–15 tomatillos at 475°F for 15–20 minutes first. Buy ripe avocados for the guacamole and mash them right before the first guests arrive, since the flesh browns fast.
21. Toasted Tortellini with Marinara Dip
Tortellini that comes out of the air fryer golden and slightly crunchy turns a bag of frozen pasta into finger food. Air fry at 375°F for 12–15 minutes, tossing every 5 minutes so the pieces brown evenly.
Toss them with seasoning while still warm, and serve with a small bowl of marinara in the center for dipping. I would keep the marinara warm, since cold sauce on hot pasta dulls both.
Fry them close to serving time, because they soften as they sit. A batch fits an air fryer basket better than a crowd, so cook in rounds.
Make-ahead Side Dishes
Start the week before by writing down everything that can be prepped early.
Pasta salad, baked beans, pickles, and a cheese ball all hold up fine when made 1–2 days early, so game day belongs to the grill and the people around it.
Cold dishes that rest overnight usually taste better for it, so put them first on the list. Anything that needs a fresh crunch or a last-minute garnish gets packed separately and added at the end.
Plan the amounts before you shop.
For 10–12 people, I plan 3–4 side dishes, and for 20 or more, 5–6. Figure about 1/2 cup per person per dish, and make one pasta salad or other hearty side for every 10 guests.
Balancing Hot and Cold Sides
Plan at least two cold sides and two hot ones. On a hot afternoon, chilled bowls cut through the heat with something sharp and fresh, and the warm dishes give the plate its richness and comfort.
Contrast matters as much as temperature. Next to smoky, rich meat, a sharp vinegar slaw or a tangy pasta salad refreshes the palate, and something warm and hearty rounds out the plate.
Arrange the table the same way. I line the table with cold salads in the middle, hot dishes at the grill end, and pickles, sauces, and dips at the far end to finish the line.
Set up this way, guests can loop back for seconds without a fuss, and most of them will.
Serving Tips for Sides
Cold food needs ice, and an ice bath is the simplest way to deliver it. Set each cold salad or dip bowl into a bigger bowl of ice, and replace the ice once it starts to melt.
Hot sides need the opposite. Insulated containers or chafing dishes keep baked beans and mac and cheese warm and melty without a trip back to the kitchen.
Small cups or bowls make handling easier if guests will be eating standing up. A single portion is easier to carry than a plate balanced around a big spoonful from a shared bowl.
Frequently Asked Questions
What are some popular side dishes for southern BBQ?
Baked beans, coleslaw, and jalapeño cornbread are the safest picks, with mac and cheese close behind.
Cornbread baked in a cast-iron skillet gets a crisp crust that stands up to smoky meat, so pull it out of the oven right as the first guests arrive.
What are some good side dishes to serve a crowd in the summer?
Pasta salad, potato salad, and cold vegetable salads like cucumber or corn salad work best for a summer crowd.
Pasta salad, slaw, potato salad and baked beans all hold up in the fridge for a day or two, so cooking on party day is limited to the grill, and you get to spend the rest of it with your guests.
Plan 3–4 sides for 10–12 people and 5–6 for 20 or more, at about 1/2 cup per person per dish.
What sides go with burgers and hot dogs?
Coleslaw, potato salad, and baked beans are the classic partners. A creamy, tangy slaw cuts through rich burgers, and creamy potato salad is what most guests expect at a crowd-size cookout.
Add chips with salsa and guacamole, and keep at least two cold sides and two hot ones so the plate has contrast.
