I tried this colorful side dish because I had both small Yukon Gold potatoes and cherry tomatoes to be used up. It’s fairly quick and easy, but both my husband and I thought we would make it next time with sweet red peppers instead of the tomatoes for color and even more flavor.
Combination dishes like this are a great way to use up any produce getting past its prime, and the results can be a little different each time. You can use butter, bacon drippings, or lard as well as the olive oil.
Baby Potatoes With Tomato Corn Sauté
12 Ounces Small Potatoes – halved or quartered
1 Tablespoon Olive Oil
1 Cup Corn Kernels -- about 2 ears
1 1/2 Teaspoons Garlic -- thinly sliced or minced
1/4 Teaspoon Salt
1/4 Teaspoon Crushed Red Pepper
1 Cup Cherry Tomatoes -- halved
1/3 Cup Fresh Cilantro
1 Ounce Parmesan Cheese -- shaved (about 1/4 cup)
Boil potatoes in a saucepan covered with water for 10-15 minutes or until tender; drain. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn, garlic, salt and crushed red pepper to pan; sauté 2 minutes.
Add potatoes and tomatoes to pan; cook 1 minute more. Top with cilantro and cheese.
Description: "Cooking Light"
Per Serving: 164 Calories; 6g Fat (30.3% calories from fat); 6g Protein; 24g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 273mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.