Baby Potatoes with Tomato Corn Saute

It's only May and I'm already sick of some of my stand by traditional spring/summer side dishes.  I like easy and quick sides.  I found this recipe in a Cooking Light Magazine and went with it.  I changed a few things around to make it more kid friendly and they LOVED it.  My son had 3 helpings!  Healthy and easy, definitely going to be a staple in this house from now on. 

Ingredients:
12-15 baby potatoes (we used red potatoes)
1 TBS EVOO
1 1/2 cup fresh corn kernels (or one can - drained well)
1 garlic clove (we used minced)
1/4 tsp salt
1/2 tsp black pepper
1/2 tsp Mrs Dash salt free table seasoning
1 cup cherry tomatoes - halved
1 ounce grated parmesan cheese

1/4 tsp crushed red pepper flakes (OPTIONAL) .

1. 1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain well.
2. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic. Let heat for 2-3 minutes
3. Add corn, salt, pepper, and Mrs. Dash seasoning.   Let simmer for 2 minutes.
4. Turn heat to low-medium.
5. Add the potatoes and tomatoes, stir well.    (Add s&p to taste. ) 
6. Let simmer for 3-4 minutes, stirring often. 
7. Serve warm with grated parmesan cheese on top (or red pepper flakes if you prefer).