This dish would be great for Labor Day weekend as a main or a side! It's so easy and delicious! Not hard to eat the whole pan!
Little Potatoes w/Corn & Tomatoes
7 little golden potatoes, quartered (or use a few more if desired)
3 ears of cooked corn on the cob kernels (I used grilled corn on the cob.)
2 garlic cloves, thinly sliced
1 c. halved cherry tomatoes
1/4 tsp. extra fine sea salt
sprinkle of pepper
-In a large pot, boil potatoes just until tender. Approx. 8-10 minutes. Drain.
-Cut the corn off the cob. Set aside.
-In a non-stick skillet on medium heat, add the garlic, tomatoes for 1 minute. Gently stir.
-Add the corn, potatoes, and salt to the pan and cook for anther 2 minutes.
-Turn off heat and sprinkle with pepper.