Summer Side Dishes to Add to Your Menu! - Stamford Moms

Are you looking to add a new dish to your list of summer sides for your next BBQ or even just for a week night? We have 3 great options thanks to The Local Moms Network contributors Host to Perfection and Cat with a K Cooks!

This recipe from sisters Barbara and Carolina of Host to Perfection is, well, close to perfection. A nice alternative to a green salad, it’s full of immunity-boosting vitamin C. “We love this salad, because it’s not only refreshing and full of flavor but also looks beautiful, colorful and eye-catching,” says Barbara and Carolina.

grapefruit salad


  • 4  navel oranges
  • 2 blood oranges
  • 2  grapefruits
  • 1  large burrata ball
  •  extra virgin olive oil
  •  handful of mint leaves, torn
  •  sea salt
  • black pepper


  1. With a small, sharp knife, cut the oranges in half and rest the orange on the cut surface. Slice away strips of peels and the white membrane to expose the flesh all around the oranges.
  2. Slice the oranges crosswise 1/8 to 1/4 inch thick.
  3. Place the ball of burrata in the center of a serving plate and arrange the segments of orange around.
  4. Drizzle generously with olive oil, season with salt and pepper, scatter over the torn mint leaves and serve.

This Mexican Street Corn Salad is the perfect summer dish to serve at a backyard BBQ. You can pre-make the mayo mixture so when the corn is cooled, it’ll be ready to serve quickly. Thank you to our food contributor Kathleen Ashmore of Cat with a K Cooks for sharing another of the recipes that have helped her build a following of over 500k on TikTok! Want to try more of Kat’s healthy and easy recipes? Purchase her new e-book!


Serves 6

  • 6 ears corn, husks and silks removed
  • 1⁄4 cup mayonnaise
  • 1⁄2 cup Cotija cheese, finely crumbled
  • 1/2 cup finely sliced scallions, green parts only 1/2 cup fresh cilantro leaves, finely chopped
  • 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
  • 1/2 teaspoon chili powder
  • Juice and zest from 1 lime


  1. Prepare a grill for medium-high heat.
  2. Grill corn, turning occasionally, until charred in most spots, 10-15 minutes.
  3. Transfer to a platter and let sit until cool enough to handle. Slice and remove kernels (you should have about 6 cups).
  4. Whisk mayonnaise, garlic, salt, chili powder, zest and juice of lime, and cheese in a large bowl to combine.
  5. Add corn kernels and toss to coat.
  6. Top with cilantro and scallions and serve.

60 Second Coleslaw!

This take on coleslaw from Cat with a K Cooks uses pre-shredded coleslaw so it comes together in just under a minute. Plus, it can be made ahead so it’s the perfect summer party (or busy weeknight) side.


Serves 6 – 8
*For best flavor, allow to sit at least 4 hours in the fridge before serving.

  • 1 lb. cole slaw mix
  • 1⁄2 cup fresh herbs (such as parsley and cilantro), chopped 1⁄4 cup spring or red onion, sliced thin
  • 1⁄2 cup mayo
  • Juice of one lime
  • Salt and cracked pepper to taste

To serve:
More fresh herbs, chopped
1⁄2 cup toasted pumpkin seeds


  1. Combine mayo, lime juice, sliced onion, and 1⁄2 teaspoon salt and a few cracks of pepper. Whisk to combine.
  2. Add cole slaw mix and herbs and toss to coat. Taste and add more salt if needed.
  3. Transfer to a serving bowl and top with more fresh herbs and toasted pumpkin seeds. Serve!

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