5 Low-Effort (But Still Tasty) Side Dishes To Bring To Any BBQ

The backyard, park, or beachside barbecue is the perfect opportunity to sample all manner of foodstuffs, all in one place. But somebody actually has to, you know, make, pack, and transport all of those goodies. Sometimes you want to bring things that will actually impress all your best barbecue buds. Other occasions might call for a lower lift. And you do still want your contribution to satisfy the crowd in either case.

It is very easy to get mired in some convoluted recipe that takes up half the day for something that's ultimately going to sit on a picnic table under the threat of the sun or buzzing flies. That time may be better spent at, you know, the actual cookout. Our five favorite sides for a barbecue are each reasonably easy to assemble (or to acquire), plenty portable, and, perhaps most importantly, downright delicious. They might even end up incidentally impressing your friends after all, still leaving you with more time to bask in everyone's admiration.

If your barbecue is as meat-oriented as most, then people will want something light and crisp to cut all that wonderfully silken fat and hearty animal protein. Coleslaw is the obvious choice — and a great one — but it can also be laden with too much heavy mayo and ancillary ingredients. Plus, how many times have you seen trios of competing coleslaw topping gingham tablecloths at these types of fêtes? Far fewer folks are going to bring a cucumber salad. It isn't terrifically exciting, which is actually the whole point when you're searching for the side dish equivalent of a breath of fresh air amid all the pork and beef. Plus, it's easier to make than the easiest coleslaw. But that doesn't mean there aren't ways to perfect it!

Alice Waters' tip for perfectly crunchy cucumber salads was to thinly slice the cucumbers, dust the slices in salt, and give them a good squeeze to force out any pesky crunch-drowning moisture. Similarly, another way to eliminate excess water is by scooping out the seeds. You can also add more flair to cucumber salads by shaping them into flowers — just a little extra effort for a high aesthetic reward. You'll ultimately toss them with a bit of vinegar, black pepper, a little sugar, and maybe some chopped red onion, and a nice shower of dill before serving.

The classic of the genre, deviled eggs are the premier side or starter for anyone who wants to actually make something without having to break out the old recipe cards. They can also be as simple or as you wish, or gussied up with tons of extras. Once you decide on the hard-boiling method of your choice (and there sure are a lot of them) and quickly get those eggs peeled, you can make them party-ready in a matter of minutes.

Little more than mayo, mustard, salt, pepper, and a sprinkle of paprika can make for great deviled eggs. Some preparations might call for you to break out the food processor, but you can just as easily pop the yolks into a bowl and combine your ingredients with a fork. Add it all directly to the large resealable plastic bag you'll use for piping, zip it, and mash it all together with your hands like it's a culinary stress ball. And the bright, dried spice is always nice, but additional toppings and mix-ins give these little protein bites tremendous versatility. Relish, fresh herbs, and plenty of other secret ingredients can improve your deviled eggs.

You can make one particularly lovely dish with just three main ingredients, a sharp knife, and a cutting board. Caprese salad, of course, combines tomatoes, mozzarella, basil, salt, pepper, and balsamic vinegar glaze into a fresh, savory, and lightly sweet finished product that punches way above its effort class. Could you, theoretically, just chop it all up and toss it into a container? Yes, and that would be fine! But you can also layer your red and white ingredients into rows or a spiral. Just make sure to pat the tomatoes dry after cutting to keep the whole thing from turning soggy. Deseeding can help as well — just be sure not to lose too much of the actual fruit in the process, or you'll end up with some unappealing Jack-o'-lantern slices.

You can also take an even lower lift approach and make Caprese salad skewers. They are exactly what they sound like: Cherry tomatoes, petite mozzarella balls, and basil pierced on long wooden sticks. Alternate each ingredient and fold your basil leaves in half for a little more volume and visual appeal. You might also want to drizzle your skewers with the balsamic before salting and peppering — otherwise, the seasonings may not adhere as well.

If there's actual cooking going on and you aren't simply planning for a barbecue potluck, there are few better, easier sides than corn on the cob. You might not even have to be the one to grill it if your host is (or has designated) a dedicated pitmaster. However, it's always best to ask the host about anything that requires space or cooking equipment on-site in advance. Simply shuck the corn at home, remove any silks, place it right on the grill grates, and rotate it a few times until you achieve an even char, which will likely take around 10 minutes.

You know what people probably aren't bringing to a barbecue? Butter, corn on the cob's best friend, and you can buy the little pats that you see at restaurants online for maximum cookout convenience. And if you do have the time or interest in doing a little more work, a Mexican street corn sauce will approximate the irresistible elote that everyone's mind probably drifts to when munching on corn on the cob anyway.

Literally just get the thing from the store — the "thing" meaning whichever fresh side dish comes from your grocery store's deli section. Your presence at the barbecue is more important than whether or not you personally deviled an egg, pressed a cuke, or sliced a tomato, however easy you might find all those things to be another time. You needn't perform any fancy footwork, like removing the food into more homemade-looking vehicles, but — you guessed it — you can also add your own signature twist to plenty of store-bought sides.

You can give that store-bought coleslaw an umami boost with a bit of Parmesan or cut the heavy presence of vinegar in a ready-made potato salad with some fresh lemon zest. And mac and cheese, well, that cookout icon is a little like pizza: It's still pretty good, even when it's mediocre. You can also sort of split the difference with plenty of other store-bought goods. Want to bring biscuits with little time for baking? Pop 'em out of a can! Craving ambrosia salad but know you won't find any use for the remainder of its mini marshmallows? Buying it pre-made solves that problem. You can even stop by on your way to the event and spend more time enjoying the feast, regardless of where it came from.