Potatoes with Tomato-Corn Sauté

This speedy Cooking Light side dish of potatoes with tomato-corn sauté is complemented by fresh corn kernels, summer tomatoes, fresh cilantro and shaved Parmesan cheese.

INGREDIENTS

  • 12 ounces red potatoes, halved if small, quartered if medium size
  • 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 chopped tomatoes (leave out very soft seeds) or halved grape tomatoes
  • 1/3 cup chopped fresh cilantro
  • 1 ounce fresh Parmesan cheese, shaved (about 1/4 cup)

DIRECTIONS

Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.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.

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