Potato, Corn and Tomato Saute
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Ingredients
  • 2 ears fresh corn, cut off the cob
  • 2 cloves garlic, minced
  • 1 tsp minced hot pepper (jalapeno, Thai chili, etc)
  • 1 tbsp olive oil
  • 1 cup cherry tomatoes (halved)
  • ⅓ cup cilantro, roughly chopped
  • ¼ cup shaved parmesan cheese
  • salt & pepper (to taste)
Instructions
  1. Halve the potatoes and boil until tender (about 10 minutes).
  2. Bring a large, non-stick frying pan to medium/high heat.
  3. Add olive oil & coat pan.
  4. Add corn, garlic & hot pepper to pan and sauté for about 2 minutes.
  5. Add potatoes, tomatoes, and season with salt & pepper: Sauté 1 minute (to heat through).
  6. Plate & top with cheese & cilantro.