Chimichurri grilled potato salad
Corn is a primary crop in the the Philippines, and a huge part of meals. With only 10 minutes of prep time, this side will become a go-to part of summer dinners.
1. Preheat oven to 350F. Line a baking sheet with parchment. Spread coconut in 1 layer. Toast, stirring halfway, until golden, 6 to 8 min.
2. Preheat barbecue to medium-high. Oil grill. Cook corn, turning every 2 min, until slightly charred and bright yellow, 8 to 10 min.
3. Stir mayo and ponzu in a small bowl. Drizzle mix over corn. Sprinkle with coconut, cilantro and onions. Squeeze lime wedge overtop.
To make ahead, keep grilled corn at room temperature, and dress it just before serving.