BBQ Side Dishes Feast (Cowboy Baked Beans, Mexican Street Corn Salad, Loaded Baked Potato Salad)
BBQ Side Dishes Feast (Cowboy Baked Beans, Mexican Street Corn Salad, Loaded Baked Potato Salad)
Ingredients
For the Cowboy Baked Beans
- 1 pound bacon, diced
- 1 yellow onion, large, diced
- 1 green bell pepper, large, diced
- 2 cloves garlic, minced
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 1/2 cups BBQ sauce, hickory or sweet & smoky
- 1/2 cup light brown sugar, packed
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
For the Mexican Street Corn Salad
- 4 cups corn kernels, fresh or frozen
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled, plus more for garnish
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Loaded Baked Potato Salad
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 8 slices bacon, cooked crispy and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup green onions, chopped
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon ranch seasoning mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 2 tablespoons of bacon grease in the pot.
⏱️ 10 min•🌡️ 375
- 2
Add the diced yellow onion and green bell pepper to the reserved bacon grease. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min
- 3
Stir in the drained and rinsed pinto, kidney, and cannellini beans, BBQ sauce, packed light brown sugar, yellow mustard, Worcestershire sauce, and black pepper. Bring the mixture to a simmer, then stir in the cooked bacon. Transfer the pot to the preheated oven and bake, uncovered, for 30-40 minutes, or until the beans are thickened and bubbly.
⏱️ 40 min•🌡️ 375
- 4
While the beans bake, prepare the Loaded Baked Potato Salad. Place the peeled and 1-inch cubed russet potatoes in a large pot. Cover with cold water and add 1/2 teaspoon salt. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain well and let cool slightly.
⏱️ 20 min
- 5
In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch seasoning mix, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
⏱️ 3 min
- 6
Gently fold the slightly cooled potatoes, crumbled bacon (reserve a small amount for garnish), shredded sharp cheddar cheese (reserve a small amount for garnish), and chopped green onions (reserve a small amount for garnish) into the dressing. Mix until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
⏱️ 5 min
- 7
Prepare the Mexican Street Corn Salad. If using fresh corn, cut kernels from the cobs. If using frozen, thaw them. Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 7-10 minutes. Let cool slightly.
⏱️ 10 min
- 8
In a separate large mixing bowl, combine the mayonnaise, sour cream, crumbled cotija cheese, chopped fresh cilantro, finely diced red onion, minced jalapeño, fresh lime juice, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min
- 9
Add the slightly cooled charred corn to the bowl with the dressing and stir to combine thoroughly. Taste and adjust seasonings as needed.
⏱️ 3 min
- 10
Once all dishes are ready, garnish the Loaded Baked Potato Salad with reserved bacon, cheddar, and green onions. Garnish the Mexican Street Corn Salad with additional cotija cheese and cilantro, if desired. Serve the BBQ Side Dishes Feast alongside your favorite main courses.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Side Dishes Feast (Cowboy Baked Beans, Mexican Street Corn Salad, Loaded Baked Potato Salad)
Ingredients
For the Cowboy Baked Beans
- 1 pound bacon, diced
- 1 yellow onion, large, diced
- 1 green bell pepper, large, diced
- 2 cloves garlic, minced
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 1/2 cups BBQ sauce, hickory or sweet & smoky
- 1/2 cup light brown sugar, packed
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
For the Mexican Street Corn Salad
- 4 cups corn kernels, fresh or frozen
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled, plus more for garnish
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1/4 cup red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Loaded Baked Potato Salad
- 2 pounds russet potatoes, peeled and cut into 1-inch cubes
- 8 slices bacon, cooked crispy and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup green onions, chopped
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon ranch seasoning mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C). In a large oven-safe pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving 2 tablespoons of bacon grease in the pot.
⏱️ 10 min•🌡️ 375 - 2
Add the diced yellow onion and green bell pepper to the reserved bacon grease. Sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
⏱️ 8 min - 3
Stir in the drained and rinsed pinto, kidney, and cannellini beans, BBQ sauce, packed light brown sugar, yellow mustard, Worcestershire sauce, and black pepper. Bring the mixture to a simmer, then stir in the cooked bacon. Transfer the pot to the preheated oven and bake, uncovered, for 30-40 minutes, or until the beans are thickened and bubbly.
⏱️ 40 min•🌡️ 375 - 4
While the beans bake, prepare the Loaded Baked Potato Salad. Place the peeled and 1-inch cubed russet potatoes in a large pot. Cover with cold water and add 1/2 teaspoon salt. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain well and let cool slightly.
⏱️ 20 min - 5
In a large mixing bowl, whisk together the sour cream, mayonnaise, ranch seasoning mix, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
⏱️ 3 min - 6
Gently fold the slightly cooled potatoes, crumbled bacon (reserve a small amount for garnish), shredded sharp cheddar cheese (reserve a small amount for garnish), and chopped green onions (reserve a small amount for garnish) into the dressing. Mix until everything is evenly coated. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
⏱️ 5 min - 7
Prepare the Mexican Street Corn Salad. If using fresh corn, cut kernels from the cobs. If using frozen, thaw them. Heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly charred, about 7-10 minutes. Let cool slightly.
⏱️ 10 min - 8
In a separate large mixing bowl, combine the mayonnaise, sour cream, crumbled cotija cheese, chopped fresh cilantro, finely diced red onion, minced jalapeño, fresh lime juice, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
⏱️ 5 min - 9
Add the slightly cooled charred corn to the bowl with the dressing and stir to combine thoroughly. Taste and adjust seasonings as needed.
⏱️ 3 min - 10
Once all dishes are ready, garnish the Loaded Baked Potato Salad with reserved bacon, cheddar, and green onions. Garnish the Mexican Street Corn Salad with additional cotija cheese and cilantro, if desired. Serve the BBQ Side Dishes Feast alongside your favorite main courses.
⏱️ 2 min