Potato, Tomato & Corn Saute
(makes 12 servings)

Ingredients
4 tablespoons olive oil
2 lbs. small red potatoes, cut in to chunks
2 pint cherry or grape tomatoes
4 cups fresh corn
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh tarragon
salt and pepper to taste

Directions
In a large cast iron skillet add 1 tablespoon of olive oil. Heat over medium heat and add potatoes; cook until potatoes are browned and tender. Place potatoes in a bowl; set aside.

Add 1 tablespoon olive oil to the same skillet; add tomatoes and cook for 2 minutes. Add corn and tarragon; continue cooking for 2 more minutes. Add tomato mixture to potatoes.

In a small bowl whisk together remaining olive oil, lemon juice, salt and pepper. Pour dressing over tomatoes and potatoes. Toss until everything is coated.