{"id":12570,"date":"2010-05-31T13:51:18","date_gmt":"2010-05-31T21:51:18","guid":{"rendered":"http:\/\/198.46.88.49\/?p=12570"},"modified":"2010-05-31T13:55:08","modified_gmt":"2010-05-31T21:55:08","slug":"grilled-corn-on-the-cob-potato-salad-and-other-summer-side-recipes","status":"publish","type":"post","link":"http:\/\/198.46.88.49\/food\/grilled-corn-on-the-cob-potato-salad-and-other-summer-side-recipes","title":{"rendered":"Grilled Corn on the Cob, Potato Salad and Other Summer Side Recipes"},"content":{"rendered":"

If you’ve gotten your fill of burgers and hot dogs – or have plenty left over, you may be craving more summer sides to make it through the week. We rounded up some of the most popular summer sides and narrowed the many recipes available down to a classic for the purists, a new spin for the experimental eaters and a bacon recipe since the crunchy strips unexpectedly infiltrated nearly every dish we came across.<\/p>\n

Grilled Corn on the Cob Recipes<\/h3>\n
The Classic Grilled Corn on the Cob Recipe<\/strong><\/p>\n
Grilled Corn on the Cob with BBQ Butter {Food Network<\/a>}<\/p>\n
The New Spin<\/strong><\/p>\n
$\"\"$
\n<\/strong><\/p>\n
Parmesan Herb Corn on the Cob {RecipeZaar<\/a>}<\/p>\n
Ingredients<\/strong><\/p>\n
\n
4\u00c2\u00a0ears corn on the cob, frozen\u00c2\u00a0or \t\t corn on the cob, fresh, husked and cleaned<\/li>\n
1\/4\u00c2\u00a0cup butter, melted<\/li>\n
1\/4\u00c2\u00a0cup parmesan cheese<\/li>\n
1\u00c2\u00a0pinch sugar<\/li>\n
1\u00c2\u00a0pinch salt<\/li>\n
cayenne pepper, to taste\u00c2\u00a0(optional)<\/li>\n
1-2\u00c2\u00a0teaspoon dried herbs<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\n
Remove frozen corn from package and grill until corn is hot and you have nice grill marks. Mix melted butter with remaining ingredients and spread all over hot corn.<\/p>\n
Sprinkle corn with added salt if you like. Serve immediately.<\/p>\n
Tip- If you like your corn REALLY sweet- soak the ears in warm sugar water for 15 minutes or more before grilling.<\/p>\n
If You Think Everything’s Better with Bacon<\/strong><\/p>\n
Grilled Bacon Corn on the Cob {All Recipes<\/a>}<\/p>\n
Potato Salad Recipes<\/h3>\n
The Classic Potato Salad Recipe<\/strong><\/p>\n
Ina Garten Potato Salad {Food Network<\/a>}<\/p>\n
The New Spin<\/strong><\/p>\n
Red and Sweet Potato Salad {All Recipes<\/a>}<\/p>\n
If You Think Everything’s Better with Bacon<\/strong><\/p>\n
$\"\"$ Bacon Ranch Potato Salad {Group Recipes<\/a>}<\/p>\n
Ingredients<\/strong><\/p>\n
\n
2 pounds red potatoes, quartered \tshopping list<\/li>\n
oil shopping list<\/li>\n
salt to taste \tshopping list<\/li>\n
pepper to taste \tshopping list<\/li>\n
1 cup chopped, cooked smoked bacon shopping list<\/li>\n
1 cup diced red onion shopping list<\/li>\n
1\/4 cup freshly chopped parsley shopping list<\/li>\n
1 cup ranch dressing<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\n
Preheat oven to 350 degrees. In a large bowl, lightly coat potatoes with oil. Season with salt and pepper. Spread evenly on a large sheet pan. Bake for 25 to 35 minutes until tender; cool.<\/p>\n
Combine bacon, onion, parsley and ranch dressing; toss with potatoes. Season with additional salt and pepper. Keep refrigerated.<\/p>\n
Coleslaw Recipes<\/h3>\n
The Classic Coleslaw Recipe<\/strong><\/p>\n
Coleslaw {RecipeZaar<\/a>}<\/p>\n
The New Spin<\/strong><\/p>\n
Thai Coleslaw {Group Recipes<\/a>}<\/p>\n
If You Think Everything’s Better with Bacon<\/strong><\/p>\n
Red, White and Blue Slaw {All Recipes<\/a>}<\/p>\n
Macaroni Salad Recipes<\/h3>\n
$\"\"$ The Classic Macaroni Salad Recipe<\/strong><\/p>\n
Mom’s Best Macaroni Salad {All Recipes<\/a>} <\/strong><\/p>\n
Creamy with a bit of sweetness, crunchy bell peppers, celery and carrots, the ingredients come together for a reliable go-to macaroni salad that won’t last long.
\n<\/strong><\/p>\n
The New Spin<\/strong><\/p>\n
Blue Cheese Macaroni Salad {Group Recipes<\/a>}
\n <\/strong><\/p>\n
Ingredients<\/strong><\/p>\n
\n
blue cheese macaroni Salad<\/li>\n
4 ounces elbow macaroni<\/li>\n
1\/2 cup coarsely chopped walnuts<\/li>\n
1\/2 cup reduced-fat mayonnaise<\/li>\n
1 1\/2 teaspoon dijon-style mustard<\/li>\n
1-2 ounces blue cheese, crumbled <\/a><\/li>\n
1\/2 cup halved seedless grapes<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\n
Cook macaroni according to package directions; drain and set aside to cool. Mix together walnuts, mayonnaise, mustard, blue cheese and grape halves. Combine with cooled pasta and refrigerate until ready to serve.<\/p>\n
If You Think Everything’s Better with Bacon<\/strong><\/p>\n
Bacon and Macaroni Salad {All Recipes<\/a>}<\/p>\n
Bonus: Grilled Asparagus Recipes<\/h3>\n
It’s not a summer classic – yet, but while you have the grill fired up, consider throwing a few asparagus stalks on there.<\/p>\n
The Classic<\/strong><\/p>\n
$\"\"$ Grilled Asparagus {Epicurious<\/a>}<\/p>\n
A little olive oil and salt are all you need for a healthy grilled companion or alternative to corn on the cob in case you go overboard on the cheese and bacon combos above.<\/p>\n
The New Spin <\/strong><\/p>\n
Grilled Soy-Sesame Asparagus {All Recipes<\/a>}<\/p>\n
\n
Ingredients<\/strong><\/p>\n
\n
1 tablespoon toasted sesame oil<\/li>\n
1 tablespoon soy sauce<\/li>\n
3 cloves garlic, minced<\/li>\n
1 teaspoon brown sugar<\/li>\n
1 1\/2 pounds fresh asparagus, trimmed<\/li>\n
2 tablespoons toasted sesame seeds<\/li>\n<\/ul>\n<\/div>\n
\n
Directions<\/strong><\/p>\n
\n
Preheat grill for high heat.<\/li>\n
In a bowl, mix sesame oil, soy sauce, garlic, and brown sugar. Place asparagus in the bowl, and toss to coat.<\/li>\n
Lightly oil a fine-mesh grill grate. Place asparagus on grate, and cook 8 minutes, until tender but firm. Garnish with sesame seeds to serve.<\/li>\n<\/ol>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
If you’ve gotten your fill of burgers and hot dogs – or have plenty left over, you may be craving more summer sides to make it through the week. We rounded up some of the most popular summer sides and narrowed the many recipes available down to a classic for the purists, a new spin for the experimental eaters and a bacon recipe since the crunchy strips unexpectedly infiltrated nearly every dish we came across.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6837],"tags":[3339,3344,3343,3342,3341,3340,3338],"_links":{"self":[{"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/posts\/12570"}],"collection":[{"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/comments?post=12570"}],"version-history":[{"count":7,"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/posts\/12570\/revisions"}],"predecessor-version":[{"id":12585,"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/posts\/12570\/revisions\/12585"}],"wp:attachment":[{"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/media?parent=12570"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/categories?post=12570"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/198.46.88.49\/wp-json\/wp\/v2\/tags?post=12570"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}