Summers at the lake or by the pool wouldn’t be complete without dinner on the grill. Burgers, steaks and chicken are the most popular choices, but what about the side? If I’m grilling, I don’t want to go back and forth to the kitchen to also watch something on the stove. There are so many vegetables that are great on the grill. Either directly on the grates or wrapped in foil, here are some delicious ways to cook sensational side dishes on the grill.
Potatoes: Parboil until for tender. For cut potatoes, place on a large piece of foil and top with butter, salt, pepper and your favorite cheese. Wrap tightly and cook on the grill for 15 minutes.
Mixed Vegetables: Cut bell peppers, onions, yellow squash and zucchini into thick wedges. Place in a bowl and toss with vegetable oil, salt, pepper and juice from a lemon. Let marinate for 1 hour and grill until soft and charred. A grill tray is also great for this.
Mushrooms: Clean mushrooms and toss in oil, balsamic vinegar, salt and pepper. Cook directly on the grate or wrap in foil.
Corn: Parboil for 5 minutes. Wrap in foil with butter, salt and pepper. Grill for 5 to 10 minutes. Or, soak corn for 1 hour and grill directly on the grates. Also, see below for a recipe for Mexican Street Corn.
Mexican Street Corn
- 4 ears of corn
- 3 Tbs vegetable oil
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 Tbs fresh cilantro, chopped fine
- 1 lime, juice and zest
- 1/2 to 1 tsp chipotle powder, to taste
- 1/2 tsp salt
- 1/4 tsp black pepper
- Cotija or feta cheese
- Lime slices, for serving
Remove the outer husks of the corn and discard. Pull back remaining husks, leaving them intact, and remove the silks. Bring the husks back up around the corn. Place the corn in a baking dish and cover with water. Let soak for 1 hour.
Heat a grill to medium-high. Rub the corn and husks with vegetable oil. Place the corn on the grill and cook, while turning, for about 3 minutes per side. Turn if husks begin to burn. When corn is tender, remove from the grill.
In a bowl, whisk together the sour cream, mayonnaise, cilantro, lime juice and zest, chipotle powder, salt and pepper. Pull back the husks on the corn and spread the mixture over the kernels to coat completely. Husks can be wrapped back up around the corn to keep it warm. Sprinkle with additional seasoning and crumbled cheese. Serve with lime wedges.