Grilled Summer Foods You’ll Want to Try – Other Than Burgers & Dogs

When you think of summer cooking, what comes to mind? Probably hamburgers and hot dogs on the grill? Perhaps BBQ chicken and some toasted buns? Potato and pasta salad sides? Those aren’t the recipes we’re here to present you with, though. Instead, we have some out-of-the-box grilled summer meals and sides to consider! Enjoy!

Grilled Lobster Tails

If you’re a seafood fan, this recipe will definitely intrigue you. Many people cook lobster by boiling it and serving it with butter. But did you know that you can also grill lobster and add a bunch of fresh ingredients to make it tasty? Follow this recipe from Taste of Home and see just how delicious a grilled lobster really is.

Ingredients:

• 6 frozen lobster tails, thawed
• ¾ cup olive oil
• 3 Tbsp fresh chives, minced
• 3 garlic cloves, minced
• ½ tsp salt
• ½ tsp pepper

Instructions:

1. Using kitchen scissors, cut 3-4 lengthwise slits in underside of lobster tail to loosen shell. Cut top of shell lengthwise down the center, leaving tail fin intact. Cut shell at an angle away from center of tail at base of tail fin. Loosen meat from shell but keep fin end attached. Lift meat and lay over shell.
2. In a small bowl, combine remaining ingredients and spoon over lobster meat. Cover and refrigerate for 20 minutes.
3. Grill tails covered, meet side up, covered, over medium heat until meat turns opaque, 10-12 minutes. Serve warm.

Grilled Oysters with Chorizo Butter

While we’re on the seafood train, we’d like to bring another option to you: oysters.

Oysters can be hit or miss for some people. But if you don’t have a texture problem, try this recipe from Food & Wine. Add chorizo and butter, and it instantly becomes a staple!

Ingredients:

• 4 oz fresh Mexican chorizo, casings removed
• 1½ stick unsalted butter, cut into ½-inch cubes
• 2 Tbsp fresh lime juice
• Salt
• 18 medium to large oysters, scrubbed
• Cilantro leaves and finely grated lime zest, for garnish

Instructions:

1. In a skillet, cook chorizo over moderate heat. Break it up with a spoon and leave on stove for about 8 minutes, or until browned. Scrape chorizo into a bowl and let cool, then break into small clumps.
2. Add 1 Tbsp water to skillet and simmer over low heat. Mix in butter, a few cubes at a time, whisking constantly until melted. Add chorizo back to skillet with lime juice. Season with salt to taste. Keep mixture warm over very low heat.
3. Place oysters on grill rack, flat side up. Grill over high heat until shells slightly open, then immediately transfer to a platter. With kitchen gloves, remove top shell of oysters. Spoon chorizo butter on top
4. Garnish with cilantro and lime zest. Serve immediately.

Grilled Tomatoes 

If you’re looking to serve a super simple, absolutely amazing app at your next outdoor get-together, this grilled tomato recipe from Feasting at Home has you covered. Just serve it and see for yourself!

Ingredients:

• 2 pounds tomatoes, semi-firm, 3-5 inches in diameter
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 2-4 garlic cloves, finely minced
• 2-3 Tbsp fresh oregano, chopped
• ½ tsp salt, to taste
• 1 tsp pepper

Instructions:

1. Preheat grill to medium-high heat. Be sure to clean and grease grill well.
2. Remove tomato cores using a sharp knife. Cut tomatoes in half.
3. Place tomatoes in a bowl. Stir olive oil, balsamic vinegar, garlic, oregano, salt, and pepper in a separate bowl, then pour mixture over tomatoes.
4. Place tomatoes on grill open side down. Cover and grill 5-7 minutes, until deep grill marks appear. Use a thin metal spatula to turn tomatoes over. Continue grilling, covered. Check every few minutes.
5. Grill until softened but not totally collapsed. Remove from grill and place on a platter, pouring any leftover marinade over tomatoes. Drizzle with olive oil and sprinkle additional salt to taste.
6. Serve warm or at room temperature.

Grilled Zucchini with Parmesan

Let’s talk about one more juicy vegetable option for summer grilling: zucchini. This Parmesan-crusted zucchini recipe from Eating Well will surely be a hit.

Ingredients:

• ¼ cup olive oil
• 2 cloves garlic, finely chopped
• ¼ tsp crushed red pepper
• ½ cup whole-wheat panko breadcrumbs
• 2 oz Parmesan cheese, grated
• 1½ tsp fresh thyme leaves or dried thyme, crushed
• 1 tsp lemon zest
• ¼ tsp salt
• 2 large zucchini
• Lemon wedges, for serving

Instructions:

1. Combine oil, garlic, and crushed red pepper in a small skillet over low heat. Cook, stirring often, until garlic is softened and light golden brown. Remove mixture from heat and let cool for 5 minutes. Stir in panko, Parmesan, thyme, lemon zest, and salt.
2. Preheat grill to very high (at least 500° F). Oil grill grates, using tongs to hold an oil-soaked paper towel. Place zucchini, cut sides down, on oiled grates. Grill, uncovered, until tender and crisp, about 5 minutes per side.
3. Once you flip zucchini cut side up, spoon panko mixture evenly on top. Grill, covered, until topping is golden brown. Transfer to a serving platter and serve with lemon wedges.

Grilled Mexican Street Corn

With fresh flavors of lime juice and cilantro, creamy textures like mayo and sour cream, and intense spices like Tajin and chili powder, this elotes (Mexican street corn) recipe from Country Living is sure to encourage smiles all around.

Ingredients:

• Canola oil
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 small clove garlic, pressed
• 1 Tbsp fresh lime juice
• ½ tsp chili powder
• Kosher salt
• Freshly ground black pepper
• 8 ears fresh corn, husks removed
• ⅓ cup finely crumbled Cotija cheese
• Tajin
• Freshly chopped cilantro

Instructions:

1. Heat grill to medium. Once hot, clean and oil grill grates using canola oil. Stir mayonnaise, sour cream, garlic, lime juice, and chili powder in a bowl. Season, to taste, with salt and pepper.
2. Grill corn, frequently turning, until lightly charred, 5-7 minutes. Brush with mayonnaise mixture and sprinkle with cheese.
3. Garnish with Tajin and cilantro.