Baby Potatoes with Tomato-Corn Sauté

By á-4761

Ingredients

• 12 ounces small baby potatoes, halved
• 1 tablespoon olive oil $
• 1 cup fresh corn kernels (about 2 ears) $$
• 1 1/2 teaspoons thinly sliced garlic
• 1/4 teaspoon salt $
• 1/4 teaspoon crushed red pepper
• 1 cup halved grape tomatoes $
• 1/3 cup chopped fresh cilantro
• 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup) $

Preparation

Step 1

1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add corn and next 3 ingredients (through pepper) to pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro and cheese.