Baby Potatoes With Tomato Corn Sauté

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.
4 Servings
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.

4 comments:

  1. Crack an egg on top and I'm in heaven !

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    Replies
    1. Well, now, that sounds good!

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    2. Thank you for putting me on your reading list. I looooove your blog and the way that you've kept that great design for all these years while still remaining fresh and lively ! xx

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    3. Thanks...and good luck with your blog.

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