On a recent episode of Cooking with the Kriks, Chef Serge Krikorian invited the lively and fun Shelli Poole, founder of MySaline.com, to grill up some incredible summer side dishes. If you’re looking for easy, delicious recipes perfect for your next backyard BBQ, poolside brunch, or any casual gathering, this episode is a must-watch!
In Season 4, Episode 3, Serge and Shelli show off their grilling skills with recipes that are as fun to make as they are to eat: Grilled Corn, Grilled Skillet Potatoes, Watermelon Feta Salad, and mouthwatering Grilled Desserts like Peaches with Vanilla Ice Cream and Bananas stuffed with chocolate and peanut butter. Each of these dishes is perfect for adding that extra flair to your next get-together. Whether you're hosting friends for a summer celebration or just enjoying a family cookout, these side dishes will be a hit with guests of all ages.
Cooking Together Makes It More Fun!
What makes these recipes so enjoyable is how easy and interactive they are—grilling them with friends or family adds an extra layer of fun. Shelli Poole, known for her hilarious antics, brought her signature silliness to the episode, making it even more entertaining to watch. It’s the perfect episode to throw on when you’re looking for some laughs and new inspiration for your grill menu.
Perfect for Any Gathering
Mexican Street Corn: This grilled corn, topped with tangy mayo, cotija cheese, and a sprinkle of chili powder, is a crowd-pleaser that pairs well with any BBQ spread. It’s great for family picnics or as a side dish at a neighborhood cookout.
Mexican Street Corn Recipe
- Ingredients:
- 4 ears Sweet Corn on the Cob
- 2 Tbls. Unsalted Butter, softened
- 1 tsp. Kosher Salt
- 1/2 tsp. Ground Black Pepper
- 3 Tbls. Mayonnaise
- 1/4 tsp. Garlic Powder
- 1/2 cup Cotija Cheese, crumbled
- 3 Tbls. Fresh Cilantro, chopped
- 1/2 tsp. Chipotle Chili Powder (or Ancho Chile Powder)
- 1 lime, quartered
- Instructions:
- Peel the corn, leaving the husks attached, and remove the silk.
- Combine softened butter with salt and black pepper. Rub the mixture over the corn and re-wrap the husks around the corn.
- Wrap each ear with foil, poke with a fork to create vent holes, and place on a preheated grill for 20 minutes, turning occasionally.
- Mix garlic powder with mayonnaise. Once the corn is done, brush it with the garlic mayo, roll in cotija cheese, and sprinkle with cilantro and chili powder.
- Serve with lime wedges.
Grilled Skillet Potatoes: These crispy, well-seasoned potatoes make a savory and satisfying side, perfect for gatherings like game days or casual weekend brunches. You can prep them ahead of time, making it easy to enjoy the moment with friends while they grill.
Grilled Skillet Potatoes Recipe
- Ingredients:
- 2 lbs Yukon gold potatoes, sliced into 1/2” rounds
- 2 Tbls. Grapeseed Oil
- 1 tsp. Kosher Salt
- 1/2 tsp. Ground Black Pepper
- 1 tsp. Garlic Powder
- 1/2 tsp. Chili Powder
- 1/2 tsp. Ground Cumin
- Instructions:
- Preheat the grill to medium-high (400-450°F).
- Toss sliced potatoes in a bowl with oil and seasonings.
- Place a cast-iron skillet or grill basket on the grill to preheat. Add the potatoes and grill for 15-20 minutes, stirring to brown all sides.
- Move to indirect heat for another 10 minutes until potatoes are golden and cooked through.
Watermelon Feta Salad: Light, refreshing, and a little unexpected—this grilled watermelon salad with feta and balsamic drizzle is ideal for summer dinner parties or poolside brunches. The contrast of flavors will keep guests coming back for more.
Watermelon Feta Salad Recipe
- Ingredients:
- 6 cups Fresh Watermelon, cut into 1” slabs
- 4 Tbls. Olive Oil (fruity-flavored is best)
- 1 pint Fresh Blueberries
- 4 oz. Feta Cheese, cubed
- 2 Tbls. Fresh Basil, chopped
- 1/4 tsp. Kosher Salt
- Balsamic Glaze, drizzled on top to taste
- Instructions:
- Preheat grill. Brush watermelon slabs with olive oil and grill for 2-3 minutes per side.
- Remove the rind, cut into cubes, and toss with blueberries and feta.
- Drizzle with balsamic glaze, garnish with basil, and sprinkle with salt.
Grilled Desserts: Sweet and indulgent, these grilled peaches with ice cream and stuffed bananas are a fun way to get everyone involved in the cooking process. Set up a DIY dessert station for a hands-on experience that’s perfect for birthdays, anniversaries, or any celebratory moment.
Grilled Peaches and Vanilla Ice Cream Recipe
- Ingredients:
- 4 Ripe Peaches, halved and pitted
- 1 Tbls. Olive Oil (fruity-flavored is best)
- 2 Tbls. Brown Sugar
- 1/4 tsp. Ground Cinnamon
- Vanilla Ice Cream, for topping
- Pistachios, for garnish
- Instructions:
- Preheat the grill to medium-high heat.
- Brush the cut side of the peach halves with olive oil. Grill for 3-4 minutes per side.
- Sprinkle with brown sugar and cinnamon, then continue grilling for another 3 minutes until tender.
- Serve with vanilla ice cream and garnish with pistachios.
Grilled Bananas Recipe
- Ingredients:
- 4 Ripe Bananas
- 1 Bar Hershey’s Chocolate
- 1/2 Cup Peanut Butter
- Instructions:
- Remove one strip of peel from each banana. Cut a slit down the length of the banana, careful not to cut through completely.
- Spread peanut butter inside the slit and press chocolate pieces into the banana.
- Re-wrap the peel and wrap the banana in foil. Grill for 4-5 minutes until the chocolate melts.
- Serve as is or with vanilla ice cream.
Be sure to check out Shelli and Serge in action on the latest episode of Cooking with the Kriks on YouTube. Like, comment, and subscribe to the channel for more great recipes and cooking tips. And don’t forget to visit MySaline.com to learn more about the ever-spirited Shelli Poole!
Watch the Episode Here: https://youtu.be/KGqB7TZbVmU?si=SAC20FFlyI8Do1Hh