Herb Butter-Tossed Potatoes and Corn

By Nemo

Serve this recipe with Ancho Adobo Steak.
Total time: 30 minutes

Nutrition Information
Per 1 1/4 cups: 244 cal; 6g total fat; 13mg sodium; 45g total carbs; 3g fiber; 7g protein

Ingredients

• 1 lb. red new potatoes, sliced into thick rounds
• 2 ears fresh sweet corn, shucked, cut into 2-inch chunks
• 12 shallots, peeled
• 2 Tbsp. unsalted butter, softened
• 2 Tbsp. chopped fresh parsley
• Salt and black pepper

Preparation

Step 1

Preheat grill to medium-high.

Grill potatoes, corn, and shallots, turning often to prevent charring. Cook vegetables until grill marks appear and potatoes are tender, 15–20 minutes. Transfer vegetables to a bowl; toss with butter, parsley, salt, and pepper.