A collage of Labor day food recipes with text on the image.

Labor Day Cookout Ideas (BBQ Recipes)

The sky’s the limit when it comes to delicious Labor Day cookout ideas. This mouthwatering collection will fill your grill with incomparably savory, juicy Labor Day mals, from succulent chicken kebabs to juicy avocado burgers. You can bring your tastiest Labor Day BBQ ideas to life with just a few minutes on the grates.

Labor Day Dinner Ideas (No Grill Needed)

No grill, no problem! We have got you covered with Labor Day dinners that are not only filling and flavorful but also easily adaptable to your cooking method of choice. From oven-baked meals to air fryer favorites and stove-top dishes, you are sure to impress with the ultimate Labor Day menu with these easy mains.

Labor Day Picnic Food and Cookout Side Dishes

Here is a list of Labor Day picnic ideas that can also be served as side dishes for all your main dishes. We have all your favorites, from spiced deviled eggs to creamy, summer-ready dips. While any of my summer salads would also work, here are some hand-picked recipes to fill your menu, whether you’re looking for a hearty pasta salad or a light snack. 

Drinks For Your Labor Day Menu

No end-of-summer cookout is complete without the refreshing drinks that come with it! These fan-favorite recipes include everything from zesty lemonades to sweet pina coladas, and you can make them all with just a handful of fresh ingredients. No traditional Labor Day meal is complete without these light, cool beverages.

Labor Day Desserts

If you want to put the cherry on top of your Labor Day Weekend menu, you’ll need a tasty treat to round off your menu. These sweet dishes will satisfy everyone’s sweet tooth, whether they’re craving juicy, ripe blueberries or rich chocolate.

Other Recipe Round-Ups You Might Also Like:

Labor Day Food Ideas – Mexican Corn Macaroni Salad

5 from 2 votes
Yields6 servings
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
If you are trying to figure out what to make for your Labor Day Cookout party, you have come to the right place! This Mexican Street Corn Pasta Salad is one of the many. Be sure to check out our list of over 50 grilling recipes, picnic and potluck meals, side dishes, dinners, drinks, and desserts all in one place!

Ingredients 

For The Corn:

  • 1 tablespoon vegetable oil , or melted butter
  • 6 ears of corn, kernels cut from cubs – Approximately 4 ½ to 5 cups
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For the Pasta:

  • 8 oz. of dry pasta, I used cellentani, but fusilli and farfalle (bow tie) would also work.

For The Mexican Corn Dressing:

  • ¼ cup mayonnaise, or vegan mayo
  • 3 tablespoons sour cream
  • ½ teaspoon chili powder
  • ¼ cup lime juice, freshly squeezed (from 1 ½ to 2 limes)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

For The Mexican Corn Salad:

  • 2 medium-size jalapeno, seeded and sliced/chopped
  • ½ cup red onion, chopped finely
  • ¼ cup fresh cilantro, chopped – more to use as garnish
  • ½ cup cotija cheese, crumbled

Instructions 

For The Grilled/Roasted Mexican Street Corn Salad Recipe:

  • To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
  • Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.
  • Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
  • While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer to a bowl. Add in the roasted corn.
  • To make the Mexican Corn Dressing (Chili Lime Dressing): Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
  • To assemble the Roasted Corn Pasta Salad: Pour the chili lime corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad. 
  • Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Skillet-Roasted Mexican Street Corn Salad Recipe:

  • To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
  • Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) charred. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
  • While the corn is cooling, cook the pasta following the instructions on the package. Once cooked, drain and transfer it to the bowl with the sauteed corn.
  • To make the Chili Lime Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
  • To assemble the Mexican Corn Pasta Salad: Pour the chili-lime dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
  • Transfer the pasta salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

Video

Notes

  • This pasta salad can be served warm or cold. 
  • Make Ahead: This pasta salad can be made a day in advance. Store it in the fridge after it comes to room temperature in an airtight container. 
  • Storage: Leftovers can be kept in the fridge for up to 3 days in an airtight container.

Nutrition

Calories: 353kcal | Carbohydrates: 49g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 605mg | Potassium: 386mg | Fiber: 3g | Sugar: 8g | Vitamin A: 403IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Mexican
Tried this recipe?Mention @foolproofliving or tag #foolproofeats!

About Aysegul Sanford

Hello Friend! I'm Aysegul but you can call me “Ice." I’m the cook/recipe-tester/photographer behind this site.

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5 from 2 votes (2 ratings without comment)

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