Ingredients
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1 (24 oz) bag steamable baby potatoes
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5 ears fresh corn
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1 red bell pepper
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1 tsp chili powder
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1 tsp garlic powder
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1 tbsp olive oil
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1/2 cup prepared sun-dried tomato vinaigrette
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1 (5 oz) bag baby arugula
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2 tbsp freshly chopped basil
Steps
1
Microwave the potatoes according to package directions. Let cool.
2
Preheat a large skillet over medium heat. Husk corn and cut kernels off the cob into a large bowl. Dice the pepper into small pieces and add to corn kernels. Toss with the spices and olive oil. Add the corn mixture to the skillet and cook for 3-4 minutes, stirring occasionally, or until corn is tender.
3
Toss together cooked corn and potatoes with vinaigrette, arugula, and fresh basil. Chill and serve!
