27+ Delicious Summer Potluck Recipes Everyone Will Love

Summer is the perfect time to gather friends and family for a potluck – a casual and fun way to enjoy delicious food and great company.

Whether you’re hosting a backyard BBQ, a beach picnic, or a neighborhood gathering, the key to a successful potluck is having a variety of dishes that are easy to prepare, travel well, and, most importantly, are packed with flavor.

That’s why we’ve rounded up 27+ summer potluck recipes that will steal the show at your next event.

From vibrant salads to mouthwatering mains and refreshing desserts, these recipes are designed to make your summer gatherings a breeze.

With a mix of fresh ingredients, bold flavors, and a dash of creativity, each dish is sure to be a crowd-pleaser.

So, grab your apron and let’s get cooking – your next potluck is going to be a hit!

27+ Delicious Summer Potluck Recipes Everyone Will Love

A summer potluck is all about sharing good food, good company, and making memories that last.

With these 27+ summer potluck recipes, you’re equipped to create a spread that will delight every guest.

From hearty mains to light, refreshing sides and indulgent desserts, these dishes bring a burst of summer to any gathering.

So, next time you’re invited to a potluck or planning your own, skip the stress and choose a recipe from this list.

Whether it’s your first time cooking for a crowd or you’re a seasoned potluck pro, there’s something here for every occasion.

Grilled Corn & Avocado Salad

This fresh and vibrant salad brings together the sweetness of grilled corn, the creaminess of avocado, and the zesty punch of lime dressing.

It’s the kind of dish that disappears fast at any summer potluck—it’s light, colorful, and pairs beautifully with grilled meats or veggie mains.

Ingredients:

• 4 ears of corn, husks removed
• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Grill the corn for 8–10 minutes, turning occasionally, until lightly charred. Let cool slightly.
2. Cut the kernels off the cob and place them in a large bowl.
3. Add diced avocado, cherry tomatoes, red onion, and cilantro to the bowl.
4. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
5. Drizzle the dressing over the salad and gently toss everything to combine.
6. Chill for 15–30 minutes before serving for best flavor.

This salad tastes like summer in every bite. It’s naturally gluten-free and vegan, making it a great inclusive dish for a variety of guests.

Serve it in a bright bowl to show off all those gorgeous colors—it’s as pretty as it is delicious.

Sweet Tea Fried Chicken Bites

This Southern-inspired twist on a picnic favorite brings subtle sweetness and bold crunch to every bite.

Marinating the chicken in sweet tea gives it an unexpectedly flavorful tenderness, while the seasoned coating makes it irresistibly crispy.

Ingredients:

• 2 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
• 2 cups sweet tea
• 1 cup buttermilk
• 2 cups all-purpose flour
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. In a large bowl, combine sweet tea and buttermilk. Add chicken pieces, cover, and refrigerate for at least 4 hours or overnight.
2. In another bowl, mix flour, paprika, garlic powder, cayenne, salt, and pepper.
3. Heat oil in a deep skillet or fryer to 350°F (175°C).
4. Remove chicken from marinade and dredge in the seasoned flour, pressing to adhere.
5. Fry chicken in batches for 4–6 minutes or until golden brown and cooked through. Drain on paper towels.
6. Serve warm or at room temperature with a side of honey mustard or spicy ranch.

These fried chicken bites are always a crowd-pleaser.

The sweet tea adds a layer of depth that makes people stop mid-bite and ask for your secret. Make extra—they’ll be gone before you know it.

No-Bake Lemon Berry Icebox Cake

When the heat cranks up, no-bake desserts are a lifesaver.

This lemon berry icebox cake is creamy, tangy, and packed with summer berries—all layered up in a chilled, sliceable treat that’s perfect for feeding a crowd.

Ingredients:

• 2 cups heavy whipping cream
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• Zest and juice of 1 lemon
• 1 tsp vanilla extract
• 1 box graham crackers
• 2 cups mixed fresh berries (strawberries, blueberries, raspberries)

Instructions:

1. In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
2. In another bowl, beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth.
3. Fold whipped cream into the cream cheese mixture until fully combined.
4. In a 9×13-inch dish, layer graham crackers to cover the bottom.
5. Spread a third of the cream mixture over the crackers, then add a layer of berries.
6. Repeat layers twice more, ending with cream and a generous topping of berries.
7. Cover and refrigerate for at least 4 hours or overnight to allow the cake to set.

Refreshing, fruity, and delightfully light, this dessert is a potluck showstopper.

It looks fancy but takes minimal effort—just assemble, chill, and slice. Plus, it holds up beautifully in the summer heat (at least until it’s devoured).

Watermelon Feta Mint Skewers

A cool, juicy, and salty-sweet bite-sized treat, these skewers are the perfect refreshing snack for hot days.

The combination of crisp watermelon, creamy feta, and fragrant mint is beautifully simple and totally addictive.

Ingredients:

• 1 small seedless watermelon, cut into 1-inch cubes
• 8 oz block feta cheese, cut into 1-inch cubes
• Fresh mint leaves
• 2 tbsp balsamic glaze (optional)
• Toothpicks or small skewers

Instructions:

1. On each skewer or toothpick, thread one cube of watermelon, a folded mint leaf, and one cube of feta.
2. Arrange the skewers on a platter.
3. Drizzle with balsamic glaze just before serving (if using).
4. Serve chilled.

These little bites are a refreshing palate cleanser and a visually stunning addition to your spread.

They come together in minutes and are easy to make ahead, making them a stress-free contribution to any outdoor gathering.

BBQ Baked Bean Sliders

A hearty, smoky option for vegetarians (and meat-lovers too), these sliders are packed with bold barbecue flavor.

The rich, saucy beans and crunchy slaw sandwiched in soft buns make these sliders both satisfying and picnic-perfect.

Ingredients:

• 2 cans baked beans, drained slightly
• 1/2 cup BBQ sauce
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• Slider buns (12-pack)

For Slaw:

• 2 cups shredded cabbage
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a saucepan, combine beans, BBQ sauce, brown sugar, and paprika. Simmer for 10–15 minutes until thickened.
2. In a separate bowl, mix slaw ingredients and chill until ready to use.
3. Lightly toast slider buns if desired.
4. Spoon a generous amount of BBQ beans onto each bun and top with slaw.
5. Secure with toothpicks if transporting.

These sliders hit that savory-sweet spot with a smoky kick. They’re easy to eat while mingling and stand out as a creative, meat-free main.

Serve them warm or at room temp—either way, they’re a hit.

Pineapple Coconut Tres Leches Cake

This tropical spin on a classic Latin American dessert is creamy, indulgent, and brimming with summer flavor.

With pineapple folded into the cake and toasted coconut on top, it’s like a beach vacation in dessert form.

Ingredients:

• 1 box yellow cake mix (plus ingredients to prepare)
• 1/2 cup crushed pineapple, drained
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1 cup coconut milk
• 2 cups whipped topping or whipped cream
• 1/2 cup toasted shredded coconut

Instructions:

1. Prepare the cake mix according to package directions, folding in crushed pineapple before baking in a 9×13-inch dish.
2. Once baked, let the cake cool for 10 minutes. Use a fork to poke holes all over the cake.
3. In a bowl, whisk together the three milks: sweetened condensed, evaporated, and coconut milk.
4. Slowly pour the milk mixture over the cake, letting it soak in fully.
5. Cover and refrigerate for at least 4 hours or overnight.
6. Before serving, spread whipped topping over the cake and sprinkle with toasted coconut.

Rich and cool with just the right amount of sweetness, this dessert is always met with delighted reactions.

It serves a crowd, travels well, and tastes even better the next day—if there’s any left!

Mediterranean Hummus Dip

This vibrant dip is a party favorite, layering creamy hummus with fresh, tangy ingredients.

The combination of crunchy veggies, briny olives, and a drizzle of olive oil makes it a refreshing, healthy, and satisfying appetizer for any summer gathering.

Ingredients:

• 2 cups hummus (store-bought or homemade)
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, finely diced
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Pita chips or vegetable sticks for serving

Instructions:

1. Spread the hummus evenly on a large platter or shallow dish.
2. In a bowl, combine diced cucumber, cherry tomatoes, olives, red onion, and feta. Stir to mix.
3. Spoon the vegetable mixture over the hummus.
4. Drizzle with olive oil and sprinkle with fresh parsley.
5. Serve with pita chips or vegetable sticks for dipping.

This dip is not only bursting with flavor, but it’s also quick and easy to assemble.

The creamy hummus base balances the crunchy veggies and briny olives beautifully, making it a standout dish that’s sure to disappear quickly at any potluck.

Caprese Skewers with Balsamic Reduction

Simple, yet elegant, these Caprese skewers are a bite-sized version of the classic salad, perfect for a hot summer day.

The juicy tomatoes, fresh basil, and creamy mozzarella are enhanced by a tangy balsamic reduction, making each bite a burst of flavor.

Ingredients:

• 1 pint cherry tomatoes
• 8 oz fresh mozzarella balls (bocconcini or ciliegine)
• Fresh basil leaves
• 1/2 cup balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• Skewers or toothpicks

Instructions:

1. For the balsamic reduction, pour the balsamic vinegar into a small saucepan and bring to a simmer over medium heat. Cook for 10-15 minutes, stirring occasionally, until it thickens to a syrup-like consistency. Set aside to cool.
2. Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer or toothpick.
3. Arrange the skewers on a platter and drizzle with olive oil.
4. Drizzle the balsamic reduction over the skewers and season with salt and pepper.
5. Serve chilled or at room temperature.

These skewers are light, refreshing, and bursting with Mediterranean flavors.

The balsamic reduction adds a touch of sweetness and acidity, making them the perfect appetizer for any summer gathering. They’re also super easy to make and look elegant on any table.

Zesty Shrimp and Mango Ceviche

This tropical ceviche is a showstopper with its tangy, fresh flavors and vibrant colors.

The combination of succulent shrimp, sweet mango, and zesty lime makes it a perfect dish for a summer potluck, and it’s light enough to keep everyone coming back for more.

Ingredients:

• 1 lb cooked shrimp, peeled and chopped
• 1 mango, peeled and diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and finely diced
• 1/4 cup cilantro, chopped
• Juice of 3 limes
• Juice of 1 orange
• Salt and pepper to taste
• Tortilla chips or crackers for serving

Instructions:

1. In a large mixing bowl, combine shrimp, mango, red onion, jalapeño, and cilantro.
2. Pour in the lime and orange juices, and stir to coat everything evenly.
3. Season with salt and pepper to taste.
4. Chill the ceviche in the refrigerator for at least 1 hour before serving.
5. Serve with tortilla chips or crackers.

This ceviche is a burst of summer in every bite!

The sweetness of the mango pairs beautifully with the briny shrimp and the acidity of the citrus. It’s a refreshing, light, and flavorful dish that will be a big hit at any potluck or outdoor gathering.

Spinach and Artichoke Dip

A warm, creamy dip that’s always a crowd-pleaser, this spinach and artichoke dip is rich, cheesy, and perfect for sharing.

Serve it with crusty bread, pita chips, or veggie sticks, and it will disappear in no time.

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 bag (10 oz) frozen spinach, thawed and drained
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, Parmesan, mozzarella, garlic, and season with salt and pepper.
3. Stir in the chopped artichokes and spinach until well combined.
4. Transfer the mixture to a baking dish and smooth the top.
5. Bake for 25-30 minutes, or until the top is golden and bubbly.
6. Garnish with fresh parsley and serve warm with bread, crackers, or vegetables.

This dip is comfort food at its finest—creamy, cheesy, and full of savory goodness.

It’s perfect for a cozy gathering and sure to be a hit at your potluck. Make it ahead of time, then bake just before the party to enjoy it warm and gooey.

Cucumber and Tomato Feta Salad

A light and refreshing salad that’s ideal for a summer potluck.

The crisp cucumbers, juicy tomatoes, and briny feta cheese are tossed in a tangy vinaigrette for a perfect balance of flavors. This salad is quick to prepare and pairs well with virtually any dish.

Ingredients:

• 2 cucumbers, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. In a large bowl, combine the cucumber, tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the vegetables and toss gently to combine.
4. Sprinkle crumbled feta cheese over the top and garnish with fresh basil.
5. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

This salad is incredibly fresh and satisfying. The combination of crunchy cucumbers, sweet tomatoes, and tangy feta makes it the perfect side dish for any summer meal.

It’s quick to throw together, and the vinaigrette adds a zesty punch that’ll keep everyone coming back for more.

Grilled Veggie and Pesto Pasta Salad

A vibrant, flavorful pasta salad that showcases the best of summer’s vegetables. Grilled zucchini, bell peppers, and cherry tomatoes add smoky depth to the dish, while pesto brings a fresh, herbaceous flavor.

This dish is hearty enough to be a main but works wonderfully as a side at a potluck.

Ingredients:

• 1 lb rotini or penne pasta
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 pint cherry tomatoes, halved
• 1/2 cup pesto (store-bought or homemade)
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions, then drain and rinse with cold water to cool. Set aside.
2. Preheat the grill or grill pan to medium-high heat.
3. Toss the zucchini, bell pepper, and cherry tomatoes with olive oil, salt, and pepper, then grill for 4-5 minutes per side until lightly charred and tender.
4. Slice the grilled vegetables into bite-sized pieces.
5. In a large bowl, combine the cooled pasta, grilled veggies, and pesto. Toss to coat evenly.
6. Sprinkle with Parmesan cheese and garnish with fresh basil.
7. Chill in the refrigerator for at least 30 minutes before serving.

This pasta salad is a summer dream—hearty, fresh, and packed with grilled flavor. It can easily be made ahead of time, and it’s a perfect dish to bring to any potluck or picnic.

The pesto brings everything together with a burst of herby freshness, making it a satisfying and colorful addition to the table.

Grilled Peach and Burrata Salad

A sophisticated yet simple salad that combines sweet, smoky grilled peaches with creamy burrata cheese.

The contrast of flavors and textures—juicy peaches, rich cheese, and a tangy balsamic glaze—creates a refreshing and elegant dish perfect for a summer gathering.

Ingredients:

• 4 ripe peaches, halved and pitted
• 1 ball of burrata cheese
• 2 cups arugula or mixed greens
• 1/4 cup balsamic glaze
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the grill to medium-high heat. Brush the cut sides of the peaches with olive oil.
2. Grill the peaches for 2-3 minutes per side, or until grill marks appear and they become slightly softened.
3. On a platter, arrange a bed of arugula or mixed greens. Place the grilled peach halves on top.
4. Tear the burrata cheese and arrange it over the peaches.
5. Drizzle with balsamic glaze and season with salt and pepper.
6. Garnish with fresh basil leaves and serve immediately.

This salad is a stunning combination of savory, sweet, and creamy flavors that everyone will love.

The grilled peaches bring a delightful smoky sweetness, while the burrata adds richness. It’s a visually beautiful dish that’s as enjoyable to eat as it is to look at.

Garlic Parmesan Roasted Potatoes

Crispy on the outside and soft on the inside, these garlic parmesan roasted potatoes are incredibly flavorful and incredibly easy to make.

With a perfect balance of savory garlic, creamy parmesan, and aromatic herbs, they’re a simple yet irresistible addition to any summer potluck.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the halved potatoes with olive oil, garlic, rosemary, salt, and pepper.
3. Spread the potatoes in a single layer on the prepared baking sheet.
4. Roast for 30-40 minutes, or until the potatoes are golden and crispy, flipping them halfway through.
5. Remove from the oven and sprinkle with grated Parmesan cheese.
6. Garnish with fresh parsley and serve warm.

These potatoes are crispy, cheesy, and bursting with garlic flavor.

They’re the kind of dish that will keep guests coming back for more, and they pair beautifully with almost anything on the table, from grilled meats to veggie dishes.

Key Lime Pie Bars

These tangy and creamy key lime pie bars bring the perfect balance of sweetness and tartness, making them an excellent summer dessert.

With a buttery graham cracker crust and a smooth, zesty filling, these bars are an easy-to-make treat that will be the star of any potluck.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup fresh key lime juice (or regular lime juice)
• 2 large egg yolks
• 1/4 cup heavy cream
• Lime zest for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
3. Bake the crust for 8-10 minutes, then remove from the oven and let cool slightly.
4. In another bowl, whisk together the sweetened condensed milk, lime juice, egg yolks, and heavy cream until smooth.
5. Pour the lime mixture over the cooled crust and bake for 15-18 minutes, or until set.
6. Let the bars cool completely, then refrigerate for at least 2 hours before cutting into squares.
7. Garnish with lime zest and serve chilled.

These key lime pie bars are sweet, tart, and refreshingly light—perfect for a summer potluck.

The combination of a crunchy crust and creamy, tangy filling is irresistible, and they’re easy to serve in individual portions, making them ideal for sharing.

Pesto and Roasted Red Pepper Pinwheels

These pinwheels are a simple yet elegant appetizer, combining the savory flavors of pesto, roasted red peppers, and creamy cheese.

Rolled up in tortillas, they’re easy to slice and serve, making them perfect finger food for any summer gathering.

Ingredients:

• 4 large flour tortillas
• 1/2 cup pesto (store-bought or homemade)
• 1/2 cup roasted red peppers, drained and sliced
• 1 cup cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 1 tbsp olive oil
• Fresh basil for garnish (optional)

Instructions:

1. Lay the tortillas flat on a clean surface.
2. Spread a thin layer of pesto over each tortilla, leaving a small border around the edges.
3. In a bowl, combine cream cheese and shredded mozzarella, then spread the mixture evenly over the pesto.
4. Place slices of roasted red pepper on top.
5. Tightly roll up each tortilla, then cut into 1-inch slices.
6. Drizzle with a little olive oil and garnish with fresh basil.
7. Arrange on a platter and serve immediately or refrigerate until ready to serve.

These pinwheels are visually appealing and bursting with fresh, vibrant flavors.

The pesto adds an herby richness that pairs wonderfully with the sweet roasted peppers and creamy cheese. They’re the perfect light, savory snack to bring to any potluck.

Grilled Chicken Caesar Skewers

A twist on the classic Caesar salad, these grilled chicken Caesar skewers are easy to eat, packed with flavor, and perfect for a summer potluck.

The smoky grilled chicken, crisp romaine, and creamy Caesar dressing come together in a bite-sized package that everyone will love.

Ingredients:

• 2 lbs boneless chicken breast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 head romaine lettuce, cut into large pieces
• 1/4 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• Wooden skewers

Instructions:

1. Preheat the grill to medium-high heat. Soak the wooden skewers in water for 30 minutes to prevent burning.
2. In a bowl, toss the chicken cubes with olive oil, garlic powder, oregano, salt, and pepper.
3. Thread the chicken onto the skewers, alternating with pieces of romaine lettuce.
4. Grill the skewers for 3-4 minutes per side, until the chicken is fully cooked and has grill marks.
5. Drizzle with Caesar dressing and sprinkle with Parmesan cheese before serving.

These chicken Caesar skewers are a fun, portable version of a salad that is always a crowd-pleaser.

The grilled chicken adds a smoky depth of flavor, while the lettuce and Caesar dressing bring freshness and richness. They’re perfect for potlucks or barbecues where people want to grab and go.

Summer Fruit Salad with Honey-Lime Dressing

This refreshing fruit salad is a celebration of summer’s bounty, combining juicy, ripe fruits like watermelon, pineapple, and berries.

The honey-lime dressing adds a light, sweet-tart touch that makes this salad a perfect side dish for any summer gathering.

Ingredients:

• 2 cups cubed watermelon
• 2 cups cubed pineapple
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup grapes, halved
• 1/4 cup fresh mint, chopped

For the Dressing:

• 2 tbsp honey
• 2 tbsp lime juice
• Zest of 1 lime

Instructions:

1. In a large bowl, combine all of the fruit.
2. In a small bowl, whisk together honey, lime juice, and lime zest.
3. Drizzle the honey-lime dressing over the fruit and toss gently to coat.
4. Garnish with chopped fresh mint and serve chilled.

This fruit salad is the perfect combination of sweet and refreshing.

The honey-lime dressing ties everything together with a burst of citrusy sweetness, and the fresh mint adds an aromatic touch. It’s light, healthy, and an absolute crowd favorite for any summer potluck or picnic.

Grilled Corn and Avocado Salsa

A bright and flavorful salsa that’s perfect for hot summer days, this grilled corn and avocado salsa combines smoky charred corn with creamy avocado and tangy lime for a fresh and zesty bite.

It’s perfect with tortilla chips, grilled meats, or as a topping for tacos.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/2 red onion, finely diced
• 1 small jalapeño, finely diced (optional)
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• Salt and pepper to taste
• 1 tbsp olive oil (for grilling)

Instructions:

1. Preheat your grill to medium-high heat. Brush the corn with olive oil and season with salt and pepper.
2. Grill the corn for 8-10 minutes, turning occasionally, until the kernels are charred and tender.
3. Let the corn cool slightly, then slice the kernels off the cob and transfer them to a bowl.
4. Add the diced avocado, red onion, jalapeño (if using), and cilantro to the bowl.
5. Squeeze fresh lime juice over the salsa, season with salt and pepper, and gently mix to combine.
6. Serve with tortilla chips, grilled meats, or as a topping for tacos.

This salsa is a refreshing, smoky, and creamy treat that’s full of summer flavors.

The grilled corn adds a smoky sweetness, while the avocado provides a creamy texture, making it the perfect addition to any summer potluck.

Veggie Frittata Bites

These veggie frittata bites are a delicious and easy-to-make finger food that’s perfect for brunch or as an appetizer at your potluck.

Packed with fresh vegetables, eggs, and cheese, these bite-sized frittatas are as satisfying as they are flavorful.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 cup bell peppers, diced
• 1 cup spinach, chopped
• 1/2 cup red onion, diced
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Olive oil spray

Instructions:

1. Preheat your oven to 350°F (175°C) and spray a mini muffin tin with olive oil.
2. In a large bowl, whisk together the eggs and milk, then season with salt and pepper.
3. Add the diced bell peppers, spinach, red onion, and shredded cheddar cheese to the egg mixture, stirring to combine.
4. Pour the egg mixture into the mini muffin tin, filling each cup about 3/4 full.
5. Bake for 15-18 minutes, or until the frittata bites are set and lightly golden on top.
6. Let them cool slightly before removing from the muffin tin and serving.

These veggie frittata bites are an easy, make-ahead option that’s perfect for a potluck.

They’re light, full of flavor, and easy to serve in individual portions. Whether served warm or at room temperature, they’ll be a crowd favorite!

Strawberry Shortcake Trifle

This layered dessert is a showstopper that combines sweet, juicy strawberries with fluffy whipped cream and layers of soft cake.

It’s an easy-to-make, visually stunning dessert that’s perfect for any summer potluck or BBQ.

Ingredients:

• 1 box vanilla cake mix (plus ingredients to prepare)
• 2 lbs fresh strawberries, hulled and sliced
• 1/4 cup sugar (for macerating strawberries)
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp fresh mint, chopped (optional)

Instructions:

1. Prepare the cake mix according to package instructions, then bake in an 8×8-inch pan. Once cooled, cut into small cubes.
2. In a bowl, combine the sliced strawberries with sugar and let them sit for 15-20 minutes to release their juices.
3. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. In a large trifle dish, layer the cake cubes, macerated strawberries (with juices), and whipped cream.
5. Repeat the layers until the dish is full, ending with a layer of whipped cream on top.
6. Garnish with fresh mint and serve chilled.

This strawberry shortcake trifle is a sweet, indulgent dessert that’s perfect for summer.

The layers of cake, berries, and whipped cream are incredibly satisfying, and it’s easy to transport and serve in a large trifle dish. It’s guaranteed to impress and delight your guests at any summer potluck!

Watermelon and Feta Salad with Mint

This watermelon and feta salad is the perfect combination of sweet and savory, with the juiciness of watermelon, the saltiness of feta, and the freshness of mint.

The addition of a simple lime dressing ties everything together for a light and refreshing salad that’s perfect for summer potlucks.

Ingredients:

• 4 cups watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/2 red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• 2 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, crumbled feta, red onion, and chopped mint.
2. In a small bowl, whisk together the olive oil, lime juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve chilled, garnished with extra mint leaves if desired.

This salad is incredibly refreshing and perfect for summer parties.

The sweetness of the watermelon contrasts beautifully with the salty feta, and the mint adds a fragrant, fresh note. It’s simple to make, and its vibrant colors will brighten up any potluck table.

BBQ Pulled Pork Sliders

These BBQ pulled pork sliders are a crowd-pleaser and easy to serve at a summer potluck.

Tender pulled pork, tossed in smoky barbecue sauce, is piled high on soft slider buns and topped with creamy coleslaw for a perfect balance of flavors and textures.

Ingredients:

• 2 lbs pork shoulder
• 1 large onion, sliced
• 2 cups BBQ sauce (your favorite brand or homemade)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 12 slider buns
• 2 cups coleslaw (store-bought or homemade)

Instructions:

1. Preheat the oven to 300°F (150°C). In a large oven-safe pot, place the pork shoulder and sliced onion.
2. In a small bowl, mix the BBQ sauce, brown sugar, smoked paprika, and garlic powder. Pour this mixture over the pork.
3. Cover the pot and roast in the oven for 3-4 hours, or until the pork is tender and can be easily shredded with a fork.
4. Once the pork is done, shred it with two forks and mix it with the BBQ sauce in the pot.
5. To assemble the sliders, place a generous amount of pulled pork on each slider bun and top with coleslaw.
6. Serve the sliders warm and enjoy!

These BBQ pulled pork sliders are an irresistible savory option for a summer potluck.

The tender, smoky pork combined with the creamy, crunchy coleslaw creates a perfect bite that’s full of flavor. They’re easy to eat and are sure to disappear fast!

Lemon and Blueberry Cheesecake Bars

These lemon and blueberry cheesecake bars are a light and tangy dessert, perfect for summer.

The creamy cheesecake filling paired with fresh blueberries and a zesty lemon flavor makes these bars a refreshing treat that everyone will enjoy.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sour cream
• 3/4 cup sugar
• 2 large eggs
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1 cup fresh blueberries

Instructions:

1. Preheat the oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form a crust.
3. Bake the crust for 8-10 minutes, then set it aside to cool.
4. In a large bowl, beat the cream cheese and sour cream until smooth. Add the sugar, eggs, lemon zest, and lemon juice, and beat until well combined.
5. Pour the cheesecake mixture over the cooled crust and spread it out evenly.
6. Drop spoonfuls of fresh blueberries over the cheesecake, then use a toothpick or knife to swirl them into the filling.
7. Bake for 30-35 minutes, or until the center is set and slightly firm to the touch.
8. Let the cheesecake bars cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.

These lemon and blueberry cheesecake bars are the perfect summer dessert. They’re creamy, tangy, and bursting with fresh fruit flavor.

The combination of the buttery graham cracker crust and smooth cheesecake filling is irresistible, and they make a beautiful addition to any potluck spread.