While burgers and hot dogs are welcome whenever — and wherever — there's a barbecue, regional favorites abound from coast to coast. We checked out the top-searched summer dishes in all 50 states to zone in on those that are uniquely popular to specific areas. Some picks might just surprise you (tomato pie, anyone?). Read on to see what everyone in your neighborhood will be cooking up this summer.

If you didn't serve pasta salad at your barbecue, did it even happen? Don't fall victim to this dilemma — channel your inner Southern host and be sure to include this American favorite at your next cookout. Creamy thanks to mayo and a hint of sour cream yet balanced with crunchy celery, this cool side is a must at any hot Alabama get-together.

It's hard to think about Alaska without envisioning the abundance of fresh salmon that comes from the 49th state. With five species of Pacific salmon available in Alaska, it's no surprise smoked salmon dip tops the list of Alaskans' favorite summer foods.

With cattle being raised in every county in The Grand Canyon State, it's no wonder steak is a popular pick among grill masters. Grill the perfect cut with Bobby Flay's foolproof method, and nothing more than a little oil, salt and pepper.

You might be surprised to hear this rolled Italian meat dish is a top-searched recipe in Arkansas, but one bite and you won't question its popularity. The herb- and citrus-spiked paste flavors the meat from the inside out, and this recipe is proof you can't go wrong when you fill a fresh ham with salty pancetta — but everyone in Arkansas, home to copious premium meat markets, already knew that.

It's no secret Californians value fresh dishes made with in-season ingredients. When the weather warms up and basil leaves are lush and ready for harvesting, pesto is only a matter of minutes away. Pair the garlicky sauce with chicken or pasta, or enjoy it simply with bread and a nice bottle from California's wine country.

Colorado's unique climate makes it a prime spot for growing produce, especially juicy peaches. And when life gives you thousands of pounds of the sweet fruit, make like the residents of The Centennial State and bake up a crumb-topped peach crisp.

New England gardeners know an overflowing plot in the beginning of the season feels like a blessing. But they're also well-aware that zucchini coming out your ears in August can quickly leave you wondering how many zucchini breads you can actually fit into a freezer. Ratatouille can help you solve that problem. Put zucchini, squash, eggplant, peppers and tomatoes to good use in this half-hour recipe.

When your state is home of the Delaware Burger Battle, knowing how to cook the perfect burger seems like a prerequisite for residency. Fortunately, the rest of us can learn from Bobby how to master stellar patties, whether we want to cook them on a grill, grill pan or griddle.

Between slices of artisanal bread, on a bed of lettuce, with crackers — the best chicken salad, no matter how it's served, all depends on the perfect base. This 5-star recipe calls for poached chicken seasoned with parsley sprigs and fresh thyme. Mixed with crunchy celery, creamy mayo and more fresh herbs, the juicy and flavorful chicken becomes a lunch worthy of devouring at a picnic in our nation's capital.

Put the California-versus-Florida-avocados argument aside: We can all agree guacamole is what matters most. And Floridians, no strangers to year-round shorts temps, know the creamy dip is a party staple when the weather heats up.

Transport yourself to the coast of Georgia with this one-pot summer wonder. Loaded with potatoes, sausage, corn and shrimp, this perennial favorite has something for everyone. And a generous dose of crab boil seasoning makes it easy for you to add a lot of flavor without measuring a ton of spices.

Korean cuisine has been influencing Hawaiian cooking since the 19th century, making Hawaii's food scene one beautiful melting pot — case in point, these Korean-style beef short ribs, aka kalbi. Marinated and grilled beef short ribs are typical of the Hawaiian lunch plate, but we see no reason to limit them to lunch!

Is it any surprise that Idaho's top summer eat includes potatoes? The state's warm, sunny summer days and cool nights make for ideal potato growing — and eating — conditions. While Idahoans search the internet year-round for Tater Tot casseroles, the dish is exceptionally popular in the summer, which makes us think it's an excellent pick for a potluck.

The great state of Illinois ranks third in the country when it comes to the number of farmers markets, and where there are farmers markets there are zucchini. Leave the zoodles behind in last summer; crispy, cornmeal-battered zucchini coins never go out of style.

Boiled corn cobs dripping with butter and seasoned with salt are a timeless summer necessity. But when you want to upgrade your game, check out what backyard barbecuers in the Corn Belt are up to: They're soaking and grilling the ears. Serve them with Bobby's BBQ butter or herb butter, seen here, for a sure win.

Iowans know a sweet way to use up all that zucchini from your garden — and sneak a few more vegetables into your kids. This chocolate-glazed cake is a popular way to cut down on food waste, of the garden and dessert variety; we're sure there won't be a crumb left behind.

You may think fried okra is only a Deep South delicacy, but it's actually a top-searched dish in Kansas come summer. And for those of you in the anti-okra camp, perhaps you're just not cooking it properly. Kansas natives enjoy it fried to perfection. It's quick to cook and anything but slimy.

The blackberry is the official state fruit of Kentucky, and Ree Drummond's 5-star cobbler recipe is an easy way to put those fresh summer berries to good use.

Grits alone are a Southern staple, irresistible whether served simply with butter or stirred together with shredded cheese. But top a bowl of buttery and cheesy grits with plump shrimp sauteed with bacon and we can see why this dish is widely craved in the Bayou State.

A Maine summer simply wouldn’t be complete without buttery lobster. While the much-loved crustaceans are caught year-round off the coast of Maine, Mainers know peak season lasts from late June through December — and they make the most of the season while they can!

Move aside, Smith Island Cake. Marylanders are on the search for peach pie and cobbler when the juicy fruit is in season.

Locals and tourists alike flock to seafood markets all summer long in the Bay State, so grilled fish is a given when they're making cookout plans. A quick sauce made with fresh herbs, lemon juice and olive oil bring a bright flavor to these swordfish steaks.

Michiganders can wait a long time to break out their grills (thanks a lot, Old Man Winter). Marinated pork chops are easy to make and quick to cook, which means more time to enjoy the great outdoors with friends.

Use fresh dill and sour cream to turn common cucumbers into a cool and creamy classic Midwestern salad. It goes as well with black bread and smoked salmon as does grilled chicken.

Hearty stuffed peppers come filled with your favorite ingredients and are pleasing, no matter whether you enjoy them for dinner at home with the family or at a packed barbecue with friends. Perhaps that's what makes them so popular in the Magnolia State: They're easily delightful, like sitting on a good neighbor's front porch.

The best way to balance out that sweet and sticky St. Louis-style barbecue sauce? Rachael Ray's quick and refreshing tomato salad.

Head out to Big Sky Country and broccoli salad is sure to be part of the barbecue spread. It's creamy and crunchy and, as everyone in Montana knows, best topped with chopped bacon.

You might assume Cornhuskers can't get enough of the sweet cobs when they're in season, and you'd be right. But surprisingly enough, stuffed zucchini is searched just as often by Nebraskans in the summer months.

Forget the over-the-top characteristics of Sin City. A summer cookout in Nevada, much like elsewhere in the country, isn't complete without no-frills deviled eggs.

Although New Hampshire's state fruit is the pumpkin, Thanksgiving can keep its pumpkin pie. Blueberry pie is the must-have summer dessert in this New England state.

Home to farm-fresh tomatoes and eggplants, and a large Italian-American population, New Jersey is the natural fit for this potluck-friendly recipe.

Step aside, bell peppers. New Mexicans stuff chiles — then bread and fry them — and we're beginning to think every summer cookout should include these cheese-stuffed beauties.

Lobster rolls are a summertime staple for New Yorkers close enough to feel the ocean breeze. And they know fresh lobster meat needs little more than mayo, butter and lemon to reach its full potential.

From the Appalachian Mountains to the Atlantic Ocean beaches of North Carolina, fried green tomatoes are a must-have as soon as the first summer tomatoes appear. While you may be able to find them on menus year-round, North Carolina natives prefer them made with sun-kissed, unripe tomatoes and fried until perfectly crunchy.

Grate, dump and stir. This zucchini bread is super simple to make, not to mention an easy way to make sure nothing goes to waste (key for North Dakota residents). We can't blame them for making this recipe all summer long.

The Buckeye state is not all buckeyes all the time (though we wouldn't see anything wrong with that). Come summer, Ohio boasts an abundance of fresh peaches — and cobbler is one sweet way to share the fruits of their labor. If you can't get your hands on the fresh stone fruit, though, you can easily make this recipe with canned peaches.

Accustomed to long and hot summers, Sooners know a thing or two about making cookout-worthy dishes without ever turning on the oven. These indulgent treats come together with ingredients you most likely already have in the pantry, and they're ready to share in only 40 minutes.

We admit we'd be shocked if the top producer of blackberries in the U.S. had a more popular summer dish. While blackberries lend themselves deliciously to both sweet and savory dishes, it's hard to beat the versatility (or irresistibility) of fresh and fruity jam.

When the garden is overflowing, channel your inner Keystoner and turn those zucchini into a hearty main that's as good for a weeknight dinner as it is a weekend potluck.

While the country's smallest state may lack in physical geography, it does not disappoint with its hundreds of miles of shoreline — and shareable seafood dishes. Buy "dry" sea scallops, a New England favorite, and entertain like a true Rhode Islander.

Commonly known as Frogmore Stew in the South Carolina low country, the seafood boil comes with a storied history — and no shortage of recipe variations. Katie Lee likes to flavor her boil with lemons and serve it with melted butter for dipping. All we know is it's impossible not to enjoy a meal that's best eaten out of hand and surrounded by friends and family.

Agriculture is a common thread among SoDak residents, and making the most of what they produce is a priority. Refrigerator pickles are the perfect way to preserve whatever summer vegetables you're growing and unable to eat quickly enough.

This Southern classic might come with a melty, golden-brown topping like those other "pies" made north of the Mason-Dixon, but one slice reveals fresh layers that simply scream summer. Go ahead and love yourself some Volunteer tomatoes.

Beat the summer heat in the Lone Star state with a bowl of homemade ice cream. This classic vanilla is rich and satisfying, no matter whether it's served unadorned in a cone or covered with toppings in a Texas-size bowl.

While Utah's state emblem, the beehive, may be symbolic of hard work and industry, it wouldn't be a stretch to assume it was chosen for the residents' love of all things sweet. Chocolate shops abound, and Solitude Mountain Resort has been hosting a chocolate lovers' festival for decades. Stirring chocolate chips into zucchini bread seems only natural.

Blueberries are grown in every part of the Green Mountain State, creating endless opportunities for Vermonters to enjoy them. And while there's nothing wrong with eating the berries solo during breakfast (or lunch or dinner, let's be honest), turning them into a shareable blueberry crisp is truly the sweetest way to savor summer.

Virginia is lovers — peach pie lovers, that is. Take this lattice-topped beauty to your next cookout and prepare for a wave of Southern hospitality. Everyone will think you're as sweet as a peach.

One man's ideal berry is another man's ... invasive plant? That could be the case in Washington state, where Himalayan blackberries are known to grow wherever they please. On the plus side, the berries are large and delicious — and pie is always a good idea.

West Virginians make the most of a squash season that lasts more than three months, having learned how to turn the ubiquitous farmers market find into a dish worthy of company. With some shredded cheese and a buttery cracker topping, you can easily make it into a summer casserole perfect for a barbecue or potluck.

While new pickle-flavored products are popping up across the country seemingly daily, Midwesterners like to stick with the OG. And these brined dill pickles are right at home in the state where they literally celebrate all things fermented at the annual Fermentation Fest.