Your Burgers, Ribs, Chicken and Steaks have arrived and your kitchen is stocked with all of the Memorial Day weekend essentials. Now what?
If you have done everything necessary to ensure a fantastic Memorial Day Weekend BBQ, don’t ruin it with sub-par side dishes. Boring Potato Salad and Corn on the Cob?! No way! Here are two quick recipes to make sure your sides take center stage:
Grilled Corn Salad
Prep/Cook Time: 20 minutes
- 1 Can Small Black Beans
- 4 Ears of Corn on the Cob
- 2 Tbsp Butter
- 1 tsp Paprika
- Large Red Bell Pepper, Diced
- Large Green Bell Pepper, Diced Medium
- Red Onion, Diced
- 2 Tbsp Oil & Vinegar Dressing
Wash and Drain Black Beans and set aside. Top each Ear of Corn with ½ Tbsp of Butter and ¼ tsp of Paprika. Individually wrap corn in tinfoil and grill on medium heat for 15 minutes, turning once. Carefully remove corn from grill and once it has cooled, shave corn kernels off.
Place corn in a bowl and break apart. Add Diced Peppers, Red Onion and Black Beans. Toss with Dressing and serve.
Add 1 tsp red pepper flakes for a little extra kick.
Loaded Baked Potato Salad
Prep/Cook Time: 1 hr 30 minutes (including chill time)
- 2 lbs Red Bliss Potatoes
- 6 Strips Bacon
- 1 Cup Sour Cream
- 2 Tbsp Light Mayonnaise
- 2 tsp Coarse Salt
- 1 Tbsp Coarse Pepper
- 3 Large Green Onions, Finely Chopped
- 4 Sprigs Fresh Dill, Finely Chopped
Boil potatoes with a few dashes of salt until just tender (15-20 minutes). Drain and set aside to cool. Cook Bacon until crisp. Pat dry, crumble and set aside.
Mix together Sour Cream, Mayonnaise, Salt, Pepper, Green Onions and Dill until evenly blended. When potatoes are cool enough to handle, cut into quarters. Toss with Sour Cream Mixture. Chill for 1 hour in the fridge. Top with Bacon.
Adding the bacon just before serving keeps it crisp and lets the flavor of the bacon stand out in the dish.