Sauteed Fresh Corn over Mashed Potatoes

Another great dish. Remember that potato flesh from the potato skins? We used that as a base to put the sauteed corn on after mashing the potatoes. The corn recipe can be used as a side dish separately, but if it's served over something it can make a full meal like we did.

What we did to make the mashed potatoes was mash the flesh from the potatoes in the last recipe, adding in a large dollop of low fat sour cream, skim milk, and garlic. Heat the mix to be hot when the corn mix is ready.

Ingredients (serves 6)
1 teaspoon olive oil
1/2 cup prosciutto, cut into strips
2 cups fresh corn kernels or frozen corn
1 green bell pepper, seeded, cored and diced
1 teaspoon minced garlic

In a large skillet, heat the olive oil over medium heat. Add the prosciutto and saute until the meat is crisp, about 5 minutes. Stir in the corn, bell pepper and garlic. Saute, stirring occasionally, until the kernels are tender, 5 to 7 minutes.