The sun is out and the grills are hot! It is time to grab the tongs, knot your apron, and stoke the fire: Cookout season is here. If you are ready to start cooking, try some of these recipes that will build a great meal for family, friends, or a solo meal. Check out the recipes for quick, easy backyard fare, as well as more complicated, elaborate foodstuffs.

Simple Side Dish: Grilled Asparagus

This dish is easy to prepare and simple to execute. It has only four ingredients and a relatively quick cooking time, making this dish a good addition to any cookout.

Ingredients:

• 1 bunch asparagus
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions:

1. Heat the grill. You can also bake these asparagus in the oven if the grill is being used for something else. See the alternative cooking note at the bottom of this recipe.

2. Thoroughly wash the asparagus. Snap off the bottom ends and then place the stalks in a bowl with the olive oil. Season with the salt and pepper.

3. Place the asparagus on the hot grill over indirect heat, and cook until the outside of the asparagus has a nice char.

4. To serve, season with a little more salt and pepper, to taste.

Alternative cooking methods:

One of the things that makes this recipe especially simple is its dynamic versatility. If you can’t grill your asparagus, you can cook it in your oven or your broiler. Place the oiled and seasoned asparagus on an oven-safe baking sheet or baking dish, then roast for 30 minutes at 375 degrees Fahrenheit. Adjust the timing up or down, depending on how crisp or chewy you prefer your asparagus.

If you want to broil it, slide a broiler-safe pan with the oiled and seasoned asparagus on it under the broiler for two to four minutes. Check every 30 seconds or so to make sure the asparagus isn’t burning.

Advanced Side Dish: Elote (Mexican-Grilled, Spiced Street Corn)

Grilled corn is a great side dish! Spice it up by using this recipe to bump up the flavor profile of your everyday corn on the cob.

Ingredients:

• ½ cup sour cream
• ½ cup mayonnaise
• 1 lime, zested, then juiced
• 1 clove garlic, minced
• Pinch of salt
• ½ teaspoon chili powder
• ½ teaspoon cayenne powder
• 6 ears of corn on the cob, husked
• Cooking spray (canola oil, olive oil, or something similar)
• 1 lime, cut into wedges for serving
• ½ cup cotija cheese
• 3 tablespoons cilantro, roughly chopped

Instructions:

1. Heat the grill. While it’s warming, mix the sour cream, mayonnaise, lime zest, lime juice, garlic, salt, chili powder, and cayenne powder in a medium bowl. Set aside.

2. Spray the husked corn on all sides with the cooking spray. Skip this step if you do not want crispy corn. (Crisping will create a little more bite, but skipping the spray may provide a more silken texture.)

3. Place the corn on the grill and leave it undisturbed until there is a light char. Then, turn and repeat the process. On average, this should take about three minutes per side. Remove the corn from the grill.

4. Take a spoon or a brush and coat each side of the corn with the sour cream mixture. Repeat for each ear of corn.

5. Sprinkle the corn with the cotija cheese and cilantro.

6. Serve with lime wedges, so your guests can add a little extra tang, if they’d like!

Simple Main Dish: Smashed Cheeseburgers

Cheeseburgers are a cookout classic! Making them smashburger-style will help give you a fast cook and a juicy patty, every time.

Ingredients:

• 1 pound ground beef (80% lean/20% fat)
• Salt, to taste
• Pepper, to taste
• 1 block sharp cheddar cheese, sliced
• One package burger buns
• Toppings (red onion, pickles, ketchup, etc.)

Instructions:

1. Heat the grill. Place a large, heavy-duty grilling sheet or a non-stick grill mat on the grill.

2. Form the burgers into balls about the size of one-third of a cup. Be careful not to over-handle the meat, or it will produce a dense, tough burger. Place the balls on a plate, and season with salt and pepper, to taste.

3. Once the grill sheet is hot, drop the balls on the sheet. Press down on the burgers with a grill-safe spatula, flattening them into patties. Cook until the bottoms are browned, then use the spatula to flip them. These will cook quickly!

4. Place slices of cheese on top of the patties. They will melt as the burgers continue to cook. Cook the beef patties to your desired level of doneness. This can depend on your grill, heat, and personal taste.

5. Remove the patties from the grill, place them on the buns, and serve with your favorite toppings, like bacon, pickles, crispy onion straws, or anything else you enjoy!

Advanced Main Dish: Pork Chops with Toasted Black Pepper Marinade

These pork chops aren’t too hard to cook…the challenge comes in working on the marinade! Some of the ingredients may be available in the international section of your grocery store.

Ingredients:

Pork chops

• 4 thick, bone-in pork chops
• Salt and pepper, to taste

Marinade

• 2 tablespoons butter
• ⅛ cup freshly ground black pepper
• ¼ cup olive oil
• ¼ cup toasted sesame oil
• ¼ cup lime juice
• 3 garlic cloves, minced
• ½ inch ginger, peeled and minced or peeled and shaved on a microplane
• ¼ cup soy sauce
• ¼ cup Worcestershire sauce
• 1 Tablespoon fish sauce
• ⅓ cup brown sugar
• 1 Tablespoon Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried red pepper flakes
• ¼ fresh cilantro, chopped
• 1 jalapeño, chopped into slices

Instructions:

1. Season the pork chops with salt and pepper. Let them rest on a plate or cutting board while you make the marinade.

2. Set aside the butter and the black pepper. Mix all the remaining ingredients for the marinade together, then pour them into a bowl or a zippered gallon plastic bag.

3. Melt the butter in the bottom of a small saucepan over medium-high heat. Once the butter has melted, add the ground black pepper. After about two minutes or when the pepper smells toasted, add the pepper and butter into the marinade.

4. Add the pork chops to the marinade. Ensure that each side of the pork chops is coated. Allow them to rest in the marinade for at least one hour or up to 24 hours. If you are marinating for an extended period of time, make sure that you refrigerate the chops.

5. After the chops are done marinating, heat the grill. If you have time, try to allow the chops to return to room temperature if they have been refrigerated. Remove the chops from the marinade and discard the marinade.

6. Place the pork chops on the grill. Cook on one side for four minutes, then turn and cook on the other side for an additional four minutes.

7. After you cook the pork chops, let them rest for three to five minutes before serving.

Make sure to spend some time enjoying the cookout weather while it’s here! It’s the perfect time to take advantage of some great communal fun and outdoor feasting. Remember to have a safe, happy, and filling cookout season!