Baby Potatoes with Tomato-Corn Saute

This was super easy, and I felt like I was eating really healthy food (sans the feta). I can never find vegetarian Parmesan in a block, so I used feta instead. It worked! We all liked this, although our socks weren’t blown off.

rating: 8

Baby Potatoes with Tomato-Corn Saute
(Cooking Light, June 2013)

serves 4


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)- I used feta instead


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.


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1 Response to Baby Potatoes with Tomato-Corn Saute

  1. This is so creative and it looks delicious!! I feel like this would also make and awesome summer side salad as an alternative to potato salad. Thanks for posting this!!

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