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.