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Wednesday, May 22, 2013

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. 

12-15 baby potatoes (we used red potatoes)
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).

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