50 Grilled Sides and Desserts

1. Charred Corn with Honey-Thyme Butter Mash 4 tablespoons softened salted butter with 2 teaspoons honey, 1/2 teaspoon chopped thyme and a large pinch of cayenne. Grill 6 shucked ears of corn (cut into 2-inch pieces) on oiled grates over medium heat, turning, until tender and charred, 8 to 10 minutes. Serve with the honey-thyme butter.

2. Husk-On Corn Pull back the husks of 4 ears of corn and remove the silks, then pull the husks back up. Combine 8 cups water with 2 tablespoons each sugar and kosher salt. Add the corn and let soak, 1 hour; drain. Grill over medium-high heat, turning, until the corn is tender, 10 to 15 minutes. Serve with butter and salt.

3. Lemon-Parmesan Baby Carrots Toss 3 bunches trimmed baby carrots with olive oil. Season with salt and pepper. Grill, covered, over medium heat, turning often, until tender, 12 to 15 minutes. Drizzle with olive oil and sprinkle with lemon zest, parmesan, chopped parsley and flaky salt.

4. Italian Bell Peppers Brush 3 quartered and seeded bell peppers (red, yellow and/or orange) with olive oil. Season with salt and pepper. Grill over medium-high heat until softened and lightly charred, 4 to 5 minutes per side. Toss with 1 tablespoon each olive oil and white wine vinegar and 1/2 teaspoon chopped oregano.

5. Parmesan Polenta Brush 1 thickly sliced 18-ounce tube polenta with vegetable oil. Season with salt and pepper. Grill over medium-high heat, flipping once, until crisp and well-marked, 15 to 18 minutes. Sprinkle with grated parmesan and pepper.

6. Tomatoes with Pesto Brush cocktail tomatoes on the vine with olive oil. Season with salt and pepper. Grill stem-side up over medium-high heat until well-marked, 1 to 2 minutes. Flip and grill until the juices start to bubble, about 1 more minute. Serve with pesto.

7. Artichokes Cut off the top 3/4 inch of 4 artichokes and trim the tips of the leaves with shears. Peel the stems and cut each artichoke in half through the stem; scoop out the chokes. Brush all over with olive oil. Season with salt. Wrap 2 artichoke halves cut-sides down in heavy-duty foil; repeat with the remaining artichokes. Grill, covered, over medium-high heat, until tender, about 10 minutes per side. Let sit 5 minutes before unwrapping. Serve with melted butter and lemon wedges.

8. Sesame Scallions Brush 3 bunches scallions with sesame oil. Season with salt. Grill on a grilling tray over medium-high heat, turning, until charred, 2 to 4 minutes. Whisk 1/2 teaspoon each soy sauce and rice vinegar; drizzle over the scallions. Top with toasted sesame seeds.

9. Sweet Onions Soak 2 thickly sliced sweet onions in 1/2 cup buttermilk mixed with 1/2 teaspoon kosher salt and a few grinds of pepper, 30 minutes to 1 hour; drain. Grill, covered, over medium heat, flipping, until tender, 10 to 15 minutes. Toss with 1 tablespoon each olive oil and chopped parsley; season with salt and pepper.

10. Fennel Toss 3 trimmed and quartered fennel bulbs with vegetable oil. Season with salt and pepper. Grill, covered, over medium-high heat, turning, until tender and charred, 22 to 28 minutes. Serve with spicy mayonnaise.

11. Balsamic-Honey Radicchio Drizzle 2 quartered radicchio heads with olive oil. Season with salt and pepper. Grill over medium-high heat, turning, until charred and crisp-tender, 8 to 10 minutes. Whisk 3 tablespoons each balsamic vinegar and honey with 1/4 teaspoon red pepper flakes; spoon over the radicchio and top with crumbled gorgonzola and chopped chives.

12. Mustard Cabbage Wedges Brush 1 quartered green cabbage with olive oil. Season with salt and pepper. Wrap each wedge separately in foil. Grill, covered, over medium-high heat, turning occasionally, until charred and tender, about 35 minutes. Mix 4 tablespoons softened salted butter with 2 tablespoons chopped dill and 1 tablespoon grainy mustard; spread on the cabbage.

13. Caesar Salad Cut 2 romaine hearts in half lengthwise; brush the cut sides with olive oil. Season with salt. Grill cut-side down over medium heat until charred, about 3 minutes. Flip and grill 1 more minute. Drizzle with Caesar salad dressing and top with shredded parmesan.

14. Kale Chips Toss 1/2 bunch Tuscan kale leaves (trimmed and ribs removed) with olive oil. Season with salt. Grill over medium heat, flipping, until crisp, 12 to 15 minutes.

15. Ranch Potato Wedges Microwave 3 russet potatoes until just tender, 8 to 11 minutes; let cool slightly, then cut into 1/2-inch wedges. Toss with 2 tablespoons vegetable oil. Mix 1/2 teaspoon each onion powder and garlic powder with 1/4 teaspoon each dried dill, kosher salt and pepper; sprinkle over the potatoes and toss. Grill over medium-high heat, turning, until well-marked, 5 to 7 minutes.

16. Herbed Baby Potatoes Cover 1 pound whole baby potatoes with cold salted water in a large saucepan. Bring to a boil and cook until tender, 10 minutes. Drain and toss with olive oil; season with salt and pepper. Grill over medium-high heat, turning, until charred, 6 to 8 minutes. Sprinkle with chopped chives and parsley.

17. Sweet Potatoes Pierce 3 sweet potatoes with a fork; microwave 5 minutes. Let cool slightly. Slice 1/2 inch thick and toss with olive oil. Season with salt and pepper. Grill over medium-high heat, flipping, until marked, 3 minutes.

18. Summer Squash Toss 1 zucchini and 1 yellow squash (sliced diagonally 1/4 inch thick) with olive oil and 1/2 teaspoon chopped thyme. Season with salt and pepper. Grill over medium-high heat until lightly charred and tender, 2 to 3 minutes per side. Drizzle with red wine vinegar.

19. Balsamic Asparagus Toss 2 trimmed bunches asparagus with olive oil. Season with salt and pepper. Grill over medium-high heat, turning, until bright green and well-marked, 3 to 5 minutes. Drizzle with olive oil and balsamic vinegar; sprinkle with flaky salt.

20. Curried Okra Toss 8 ounces okra (halved lengthwise) with 2 tablespoons melted butter mixed with 2 teaspoons curry powder. Season with salt. Arrange cut-side down on a grilling tray. Grill over medium-high heat, turning halfway through, until browned and softened, 5 to 7 minutes. Serve with lime wedges.

21. Eggplant with Mint Generously brush 1/2-inch-thick eggplant slices with olive oil. Season with salt. Grill over medium-high heat until tender and well-marked, 2 to 4 minutes per side. Drizzle with balsamic vinegar and top with torn mint.

22. Spicy Chinese Eggplant Pierce 2 Chinese eggplants all over with a fork. Grill, covered, over medium-high heat, turning, until charred and very soft, about 20 minutes. Cut in half lengthwise. Season with salt. Whisk 2 teaspoons tahini with 1 teaspoon each soy sauce, rice vinegar and honey and ½ teaspoon chili oil; drizzle over the eggplant. Top with sliced scallions.

23. Portobellos with Herbed Panko Brush 4 Portobello mushroom caps (gills removed) all over with 2 tablespoons olive oil. Grill over medium-high heat, turning, until tender, 8 to 10 minutes; transfer to a cutting board and roughly chop. Toast 1/4 cup panko and 1 grated small garlic clove in 2 tablespoons butter in a small skillet until browned, 2 to 3 minutes. Stir in 2 tablespoons chopped parsley and ¼ teaspoon lemon zest; season with salt and pepper. Sprinkle over the mushrooms.

24. Sweet Chili Broccoli Trim the stalks of 1 bunch broccoli to 3 inches; peel the stalks. Cut into 1/2-inch-wide spears. Toss with vegetable oil. Season with salt and pepper. Grill over medium-high heat, turning, until charred and crisp-tender, 6 to 8 minutes. Whisk 2 tablespoons sweet chili sauce with 2 teaspoons each fish sauce and rice vinegar. Drizzle over the broccoli.

25. Broccolini with Dijon Vinaigrette Whisk 2 tablespoons each white wine vinegar and country dijon mustard with 1/2 teaspoon honey and a pinch each of salt and pepper; whisk in 1/4 cup olive oil. Toss 2 trimmed bunches broccolini with 2 tablespoons of the vinaigrette. Grill over medium-high heat, turning, until tender and charred, 3 to 7 minutes. Serve with the remaining vinaigrette.

26. Lemon-Pecorino Broccoli Rabe Blanch 2 bunches broccoli rabe in salted boiling water until bright green, 1 minute; drain. Transfer to a large bowl of ice water to cool; drain and pat dry. Toss with olive oil. Season with salt. Grill over medium-high heat, turning, until lightly charred, 3 to 4 minutes. Sprinkle with lemon zest, grated pecorino and red pepper flakes.

27. Cauliflower with Lemon-Caper Aïoli Toss 1 head cauliflower (cut into large florets) with olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon each paprika and pepper. Place on a grilling tray and grill over medium-high heat, stirring, until tender, 12 to 15 minutes. Mix 1/2 cup mayonnaise with 4 teaspoons lemon juice and 1 tablespoon each chopped capers, parsley and chives; season with salt and pepper. Serve with the cauliflower.

28. Lemon-Basil Wax Beans Toss 1 pound trimmed wax beans with olive oil. Season with salt and pepper. Place on a grilling tray and grill over medium-high heat, stirring occasionally, until charred and crisp-tender, 4 minutes. Toss with 2 teaspoons lemon juice and some chopped basil.

29. Tomato Bread Generously brush both sides of three 1-inch-thick slices crusty bread with olive oil. Season with salt and pepper. Grill over medium-high heat, turning once, until lightly charred, 3 minutes. Rub the warm bread with the cut sides of a halved tomato. Sprinkle with flaky salt.

30. Lemon-Mint Edamame Toss one 10-ounce bag frozen edamame in pods with olive oil. Season with salt and pepper. Place on a grilling tray and grill over high heat, stirring once or twice, until charred, 5 minutes. Sprinkle with lemon zest, chopped mint and flaky salt.

31. Plantains with Lime Butter Brush 2 yellow plantains (peeled and halved lengthwise) with vegetable oil. Grill over medium-high heat until well-marked, 3 to 4 minutes per side. Whisk 2 tablespoons melted salted butter with 1 tablespoon honey, 1/2 teaspoon lime zest and a pinch of cayenne; drizzle over the plantains.

32. Chili-Lime Avocados Brush the cut sides of 3 halved and pitted unpeeled avocados with olive oil. Season with salt. Grill cut-side down over medium-high heat until well-marked, about 3 minutes. Sprinkle with chili-lime seasoning.

33. Teriyaki Shishito Peppers Thread 8 ounces shishito peppers onto double skewers and brush with toasted sesame oil. Grill over high heat until charred and crisp-tender, about 1 minute per side. Brush with teriyaki glaze. Sprinkle with togarashi (Japanese spice blend) and flaky salt.

34. Shishito Peppers with Smoked Paprika Toss 8 ounces shishito peppers with olive oil. Season with salt. Place on a grilling tray and grill over high heat, stirring, until charred and crisp-tender, about 2 minutes. Sprinkle with smoked paprika and flaky salt.

35. Spicy-Sweet Cantaloupe Halve and seed 1 cantaloupe (do not peel); cut into wedges and brush with olive oil. Season with salt. Grill over medium-high heat until well-marked, 1 to 2 minutes per side. Combine 2 tablespoons each lime juice and agave syrup with 1 minced serrano chile and 2 pinches salt; drizzle over the cantaloupe. Sprinkle with torn cilantro.

36. Jalapeno-Apricot Brie Slice off the top rind of 1 small brie wheel. Top with 1/4 cup apricot preserves and 1 tablespoon minced seeded red jalapeno. Transfer to a sheet of heavy-duty nonstick foil and loosely wrap. Grill over medium-high heat until melted, 7 to 10 minutes.

37. Queso Fresco Cut one 10-ounce package queso fresco horizontally into 2 thin disks; pat dry and refrigerate until very cold, 30 minutes. Grill on oiled grates over medium-high heat, until marked, about 2 minutes, then flip and grill until softened, 1 to 2 more minutes.

38. Garlic Bread Mix 1 stick softened butter with 2 tablespoons each olive oil and chopped parsley, 4 grated garlic cloves and 1/2 teaspoon each kosher salt and pepper. Split one 18-inch loaf soft Italian bread in half and spread the butter mixture on the cut sides. Close the bread and wrap in heavy-duty foil. Grill over medium heat, turning occasionally, until crisp, 25 minutes.

39. Garlic Naan Mash 2 tablespoons softened butter with 1 grated garlic clove and a pinch of ground cumin. Grill 2 pieces naan over medium-high heat, turning, until toasted and well-marked, 2 to 3 minutes. Brush with the garlic butter.

40. Za’atar Flatbread Mix 3 tablespoons each za’atar and olive oil. Shape 1 pound refrigerated pizza dough into a 10-by-15-inch oval on an oiled inverted baking sheet. Slide the dough onto oiled grill grates and grill over medium-high heat until cooked through and marked, 3 minutes per side. Brush with the za’atar oil and top with torn mint.

41. Parmesan Flatbread Shape 1 pound refrigerated pizza dough into a 12-inch round on an oiled inverted baking sheet. Slide the dough onto oiled grill grates and grill over medium-high heat until puffed and marked, about 3 minutes per side, brushing with olive oil after flipping. Flip onto a cutting board and brush with more oil. Top with grated parmesan, dried oregano, red pepper flakes and flaky salt.

42. Garlic-Thyme Chickpeas Toss two 15-ounce cans chickpeas (drained and rinsed) with 1/4 cup olive oil, 6 unpeeled garlic cloves, 2 thyme sprigs, 1 teaspoon kosher salt and a few grinds of pepper. Transfer to a large sheet of heavy-duty foil and drizzle with 1/4 cup water; form into a packet, folding the edges to seal. Grill over medium-high heat, flipping once, until tender and lightly charred, 20 minutes.

43. Spiced Pineapple Slice 1 cored peeled pineapple into 1/2-inch-thick rings; toss with 1/3 cup brown sugar, 1 teaspoon cinnamon and 1/4 teaspoon ground allspice. Grill on oiled grates over medium-high heat until well-marked, 30 to 60 seconds per side.

44. Foil-Packet Cherries Toss 1 pound pitted cherries with 1 tablespoon sugar. Transfer to a large sheet of heavy-duty foil and dot with 1 tablespoon cut-up butter. Form into a packet, folding the edges to seal. Grill over medium heat, flipping once, until soft and juicy, 10 to 15 minutes. Serve over grilled pound cake with ice cream.

45. Foil-Packet Brandied Stone Fruit Make Foil-Packet Cherries (No. 44), using 1/2 pound cherries and 2 peaches (cut into thin wedges). Drizzle with 2 tablespoons brandy before grilling.

46. Peaches and Plums Brush 2 peaches and 2 plums (halved and pitted) all over with melted butter and sprinkle the cut sides with sugar. Grill over medium heat, flipping, until softened and well-marked, 2 to 3 minutes. Serve with ice cream.

47. Strawberry-Angel Food Cake Kebabs Cut 1 angel food cake into 1- to 1 1/2-inch cubes. Thread onto skewers, alternating with hulled strawberries. Grill over medium-high heat, turning every 30 seconds, until lightly charred on all sides, 2 minutes. Beat 1/2 cup heavy cream until stiff peaks form, then swirl in 2 tablespoons lemon curd. Serve with the kebabs.

48. Blueberry Cobbler Toss 4 cups blueberries with 2 tablespoons each sugar and cornstarch and the juice of 1/2 lemon; spread in a buttered 10-inch cast-iron skillet. Quarter 4 biscuits from one 16-ounce tube biscuit dough; scatter over the berries, brush with milk and sprinkle generously with cinnamon sugar. Cover with foil and grill over medium heat until the berries are bubbling and the biscuits are cooked through, 25 to 30 minutes.

49. Banana Splits Halve 2 unpeeled bananas lengthwise. Sprinkle the cut sides with 2 tablespoons turbinado sugar. Grill cut-side down over medium heat until caramelized and well-marked, 3 minutes; flip and grill until warmed through, 2 minutes. Top with whipped cream, chocolate sauce and maraschino cherries.

50. Peaches with Ricotta Salata and Basil Brush 3 peaches (halved and pitted) all over with olive oil. Season with salt and pepper. Grill over medium-high heat, flipping once, until charred and warmed through, 2 to 3 minutes. Drizzle with more olive oil and top with pepper, shaved ricotta salata and torn basil.

Photographs by Ralph Smith