Baby Potatoes with Tomato Corn Saute

Looking for an easy but not boring side dish for your summer BBQ meats? Try these baby potatoes with tomato corn saute.

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Happy Fourth of July! I hope everyone gets to see some fireworks today and enjoy the outdoors. I will be spending most of my day at the lab, but plan to catch some festivities after work.

In case you are like me and need something quick to whip up for a party later today, these potatoes are for you. Just boil some baby potatoes and toss with corn, tomatoes, cilantro and some other seasonings and you have the perfect side dish to go along with BBQ and grilled meats.

When I first made these baby potatoes with tomato corn saute, it was served with some sliced sausage which I threw on top for the original photo at the bottom of this post. But I have since also served it with grilled BBQ chicken as seen in the updated photos.

Welcome to #BBQWeek where we celebrate all things barbecue related! From slow cooked pulled pork to grilled chicken, salsa and sides, and delicious pies there’s a recipe that’s perfect for your summer cookout parties.

Wednesday’s #BBQWeek Recipes

• Chicken Caesar Lettuce Boats from Easy Recipes for One
• Chocolate Sables from Karen’s Kitchen Stories
• Gnocchi And Sausage Recipe from Our Crafty Mom
• Jalapeno Popper Potato Salad from A Day in the Life on the Farm
• Lemon Snack Cake from A Kitchen Hoor’s Adventures
• Pork Kabobs from Art of Natural Living
• S’mores Icebox Cake from Jolene’s Recipe Journal

BABY POTATOES WITH TOMATO CORN SAUTE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 24 oz. small baby potatoes, halved or quartered to bite-size pieces (I used red skin potatoes)
• 2 Tbsp olive oil
• 1 (15 oz.) can corn kernels, drained
• 3 tsp minced garlic
• 1/2 tsp salt
• 1/2 tsp crushed red pepper (or more, to taste)
• 2 cups halved grape tomatoes
• 1/3 cup chopped fresh cilantro
• 2 oz. fresh Parmesan cheese, shaved (about 1/2 cup)

Directions

1. Place potatoes in a medium saucepan and cover with water. Bring to a boil and cook for 10 minutes or until tender. Drain.
2. Heat a large nonstick skillet over medium-high heat and add oil to pan, swirling to coat. Add the corn, garlic, salt, and crushed red pepper to the pan. Saute for 2 minutes.
3. Add potatoes and tomatoes to the pan and cook for one minute.
4. Top with cilantro and cheese before serving.

Source: The Sweets Life, originally from Cooking Light June 2013.

Post updated 5/13/2025, photo above is the original.