Easy side dishes for your barbecue

Here’s the list of the best side dishes for a barbecue:

• Corn on the cob
• Refried beans
• Barbecue sauce
• Pickled cucumber
• Dips
• Potato salad
• Sweet potato fries
• Condiments
• Caprese salad

Now let’s find out more - including top tips for making them...

Corn on the cob

What is Corn on the cob?

Corn on the cob refers to an ear of corn picked whilst it is still tender, cooked and then the kernels eaten directly off the cob (the hard core of the ear).

The corn might be steamed, boiled or grilled, with or without the green husk leaves (though the leaves should be removed for consumption). It’s also an easy and delicious barbecue addition - simply wrap in foil and toss on the barbecue for 10 minutes and turning regularly for corn that’s charred but juicy. Corn is typically served slathered with butter.

Corn on the cob top tip

Make your corn even more indulgent by giving it a Mexican-style kick - spreading mayonnaise over it rather than butter, followed by a dusting of paprika or chilli powder.

Allergen alert!

Whilst corn itself is not an allergen (unlike wheat, rye, oats and barley), if it has been cooked with butter it will contain Milk (butter is a derivative of Milk), one of the 14 major food allergens.

Refried beans

What are Refried beans?

Refried beans are a Mexican/Tex-Mex dish consisting of cooked, mashed beans (usually pinto beans but other varieties such as black beans or even chickpeas might also be used) seasoned with ingredients such as spices, herbs, red or white wine vinegar, tomato puree, chipotle paste, brown sugar and fried onions.

Though the English translation of the dish’s Spanish-language name, “frijoles refritos” describes them as “refried”, it is not a perfect translation and not accurate to the cooking method, which simply sees them reheated after two thirds or more of the beans have been mashed. There is no double frying. Refried beans are typically served as a side dish, and are a great accompaniment to barbecued meat, though they are sometimes included as an ingredient in tostadas or even burritos, or eaten as a dip with corn chips.

Refried beans top tip

Before you begin reducing the liquid as the beans cook, add a generous splash of cider to the pan. It will give the beans a sweet, tangy kick, as well as making them more aromatic.

Allergen alert!

It depends on the precise recipe, but there are not traditionally any allergen ingredients in refried beans with the exception of red or white wine vinegar, which contains a small amount of Sulphur Dioxide.

Barbecue sauce

Barbecue sauce is a type of sauce used as both a condiment and a marinade or baste for meat, predominantly meat cooked using the barbecue method, and so an absolute must for any barbecue.

There are multiple different varieties of barbecue sauce, and particular ways it should be stored - you can find out everything you need to know about it - including which allergens are typically in barbecue sauce - in our guide right here.

Pickled cucumbers

What are Pickled cucumbers?

A moreish snack that can be eaten as a mess-free appetizer whilst the meat is cooking, or added to your plate alongside a burger to add some zing, pickled cucumbers are more commonly known as “gherkins” in the UK. They are made by fermenting miniature cucumbers in a brine or vinegar solution, sometimes with herbs such as tarragon (as in the French delicacy Cornichons). The taste of pickled cucumbers can vary from tart and sour to mildly sweet, depending on what they’ve been pickled in.

Pickled cucumber top tip

After pickling the cucumbers transfer them to an ice bath and leave overnight before transferring to a can or jar. This will give the pickles extra crunch.

Allergen alert!

Cucumbers that have been pickled in vinegar contain Sulphur Dioxide, one of the 14 major food allergens.

Dips

Barbecues are usually buffet-style affairs, with lots of snacks such as breadsticks, tortilla chips and pickles amongst what's on offer. Which means you need dips. Dips can also be used to spread on burgers and hot dogs to add flavour and stop them feeling dry. But with so many varieties out there, identifying your perfect selection can be daunting. Luckily we have put together a definitive list of the best dips and some top tips for making them. Right this way...

Potato salad

What is Potato salad?

Potato salad is a creamy, rich salad originating from Germany but more associated with America and barbecue cuisine.

The salad is served cold, with cooked, chopped potatoes as the base, plus the addition of chopped shallots or onions, celery, capers and sometimes chopped vegetables or boiled egg mixed in. The dressing is usually a creamy combination of mayonnaise, white wine vinegar and olive oil - plus a pinch of salt.

The salad should be kept refrigerated until ready to use.

Potato salad top tip

Make sure to use the least starchy potatoes you can find, to avoid them falling to mush after cooking, and make sure they are fully drained and cooled before assembling the salad. Failing to do either of these things will mean the potatoes retain water and the salad will be soggy.

Allergen alert!

A potato salad might include many allergens - Milk (via cream or butter on the potatoes), Egg via mayonnaise, Sulphur dioxide via white wine vinegar, Celery and Mustard for flavour.

Sweet potato fries

What are Sweet potato fries?

Sweet potato fries are sweet potatoes that have been cut into strips and parboiled before being fried in oil either in a pan or an air fryer. They are sometimes coated in herbs such as rosemary or lightly dusted with flour to add more of a crispy shell before frying.

They are slightly sweeter than white potatoes and pair well with summery ingredients such as honey, feta cheese and pomegranate, making them perfect for warm weather dining such as barbecues and picnics.

Sweet potato fries top tip

When par-boiling your sweet potato fries (for about 10 minutes ahead of frying), add a little baking soda to the water. This will make the surface of each fry rougher, and will encourage it to crisp up once in the hot oil.

Allergen alert!

Whilst sweet potatoes themselves are not an allergen, they are often dusted in wheat flour before frying. Wheat is a Cereal containing Gluten, one of the 14 major food allergens.

Condiments

Condiments are one of the most crucial parts of a barbecue - many people consider ketchup, mustard or relish a must for burgers and hot dogs.

Our guide to condiments rounds up all the different varieties and explains what each one is best for, making it easy to curate the best selection for your barbecue (and explaining which allergens can be found in each one).

Caprese salad

What is a Caprese salad?

Also known as Insalata Tricolore (due to its ingredients being the 3 colours of the Italian flag), the Caprese salad is a simple Italian dish consisting of slices of tomato and mozzarella layered with basil and dressed with olive oil and sometimes a sprinkle of salt. The salad originates from the island of Capri and dates back to the mid-20th century.

Caprese salad top tip

For the juiciest taste, don’t refrigerate your tomatoes – it makes them watery. Alternatively, to bring the tomato’s flavour out, slice and sprinkle with salt before leaving for 30 mins.

Allergen alert!

Fresh mozzarella is a major component of the Caprese salad. Mozzarella is a type of cheese and therefore a derivative of Milk, one of the 14 major food allergens.