Super side dish, quick and easy… one of our new favorite summer dinners. Kenny doesn’t really like the cilantro so I have on occasion switched to basil, both ways are delicious.
4 medium new potatoes
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 or chopped basil
1/4 cup fresh Parmesan cheese, shaved
Place potatoes in a medium saucepan; cover with water. Bring to a boil and cook 10 minutes or until tender; drain. Heat a large nonstick skillet over medium-high heat. Add oil to pan and corn garlic salt and crushed pepper to the pan; sauté 2 minutes. Add potatoes and tomatoes to pan; cook 1 minute. Top with cilantro/basil and cheese.
Tags: Basil, cilantro, Corn, crushed red pepper, Garlic, grape tomatoes, new potatoes, olive oil, Parmesan cheese
