Fingerlings and Corn

INGREDIENTS
¾   pound fingerling potatoes
2    slices bacon, cut to ½ inch pieces
1    tablespoon olive oil
½   cup chopped white onion
3    cloves garlic, minced
1    cup corn kernels (fresh or frozen)
1    pinch red pepper flakes
1   cup diced tomatoes with juice
½   cup chopped cilantro or 1 teaspoon dried
¼   cup shredded Parmesan cheese

METHOD

Wash the fingerling potatoes, cut them to 1 inch length pieces and place into a steamer. Bring to a boil, lower the heat and steam them for about 7 to 10 minutes until tender. Set aside.

In a large skillet over medium heat, brown the bacon until crisp. Remove the bacon to a small bowl and retain 1 tablespoon of the oil. If there is not 1 tablespoon, amend with the olive oil. Add the onion to the skillet and cook for 5 minutes. Add the garlic, corn and red pepper flakes to the skillet and cook for about 2 minutes.

 Add the tomatoes with their juice and the bacon. Cook the mixture, stirring occasionally, for 2 minutes and add the potatoes. When the potatoes are reheated, remove from the heat, sprinkle with the cheese and serve.