Barbecue dinner? Surprise your guests with 3 easy sides

As summer approaches, we’re not the only ones dusting the grill in anticipation of the meals to come.

Main courses are pretty easy to plan: Everyone loves chicken, and is there anything simpler than throwing a burger or hot dog on the grill? It’s the side dishes that can make the creative cook anxious.

Although tried-and-true side dishes such as coleslaw, corn on the cob or baked beans cannot be missed, it is fun to add a little spice every now and then with something unexpected that takes dining to the next level.

These three easy salads use seasonal ingredients you’ll find at local farmers’ markets and might even have grown in your own garden. Everything can be prepared a few hours in advance and stored in the refrigerator until ready to serve. And the results—a vegetarian Thai noodle salad, a potato salad with pickled peppers, and a garlic elote number—will stand out from the sea of ​​ho-hum summer sides.

Thai Noodle and Ginger Salad

For 4 to 6 people

INGREDIENTS

To prepare:

1/2 cup tahini

5 tablespoons of soy sauce

2 tablespoons unseasoned rice vinegar

4 teaspoons grated ginger

1 tablespoon of honey

2 teaspoons hot sauce, or more to taste

1 clove of garlic, chopped

1/2 teaspoon of salt

For the salad:

2 tablespoons toasted sesame oil

12 ounces broccoli florets, cut into 1/2 inch pieces

2 ears of corn, on the cob

1 pound zucchini noodles, 2 zucchini

1/2 red pepper and 1/2 yellow pepper, hulled, seeded and cut into strips

1 carrot, peeled and grated

4 green onions, thinly sliced ​​on the bias

1 tablespoon toasted sesame seeds

DIRECTIONS

Make the dressing: Blend all dressing ingredients in a blender until smooth, about 30 seconds. If it seems too thick, add a little more vinegar or soy sauce, or more hot sauce if you like it extra spicy. Transfer to a large serving bowl. (Dressing can be prepared and refrigerated up to 24 hours in advance; whisk to recombine before using.)

Prepare the salad: Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the corn and broccoli to the pan and cook until softened and brown, about 5 minutes. Transfer to a plate and let cool completely.

Add the zucchini, bell pepper, carrot, green onions, corn and broccoli to the bowl of dressing and toss. Sprinkle with sesame seeds and serve.

— Adapted from “The Complete Salad Cookbook” by America’s Test Kitchen

Potato salad with marinated peppers

For 4 to 6 people

INGREDIENTS

6 Yukon Gold potatoes (about 2 pounds)

6 tablespoons olive oil, divided

2 garlic cloves, thinly sliced

1/2 cup chopped fresh cilantro

1/2 cup marinated peppers, cut into thin rounds

1 teaspoon kosher salt

DIRECTIONS

Place the potatoes in a saucepan and cover with water by several inches. To boil. Cook until the potatoes are easily pierced with a paring knife, 15 to 20 minutes. Drain and let cool. Peel and roughly mash with a fork. Transfer to a bowl.

Heat 2 tablespoons oil in a large skillet over medium heat. Add the garlic and cook, stirring, for about 3 minutes. Pour the oil and garlic over the potatoes. Add the remaining olive oil, coriander, pickled pepper and salt and mix. Serve at room temperature on the day of preparation.

— “Zahav: A World of Israeli Cuisine” (Harvest, 2015) by Michael Solomonov

Corn salad

For 4 people

INGREDIENTS

2 tablespoons of vegetable oil

4 ears of fresh corn, shelled and cut into cobs (about 4 cups)

2 tablespoons of mayonnaise

1 clove of garlic, very finely chopped

1 tablespoon fresh lime juice

4 green onions, chopped

1/3 cup crumbled feta or Cotija cheese

A handful of fresh cilantro, chopped (about 1/4 cup)

1 jalapeño pepper, seeded and finely diced

1 teaspoon smoked paprika, plus a little more for sprinkling

Salt and pepper