Corn Lovers' Potato Salad

It's corn season! We've been eating it every night. Usually steamed, but often grilled. I love charred, grilled corn. It reminds me of walking through downtown Bamako in Mali after a day at school and going to catch my bus home. Women line the edges of the side streets, crouched down over small charcoal grills, turning their corn over the hot coals. The best kind of snack.

These days, I'll grill up a bunch and bring a cob to work to munch on as a snack. But warning - have floss ready. Getting corn in your teeth is a whole other story when: 1) the corn is black, and 2) you're at work. Awkward smiles at meetings. Trust me folks.

1 bunch or about 1 lb of small baby potatoes, halved
1 tbsp olive oil
1 cup charred corn (shuck the corn and put directly on high heat grill, turn occasionally)
1/4 tsp crushed red pepper
1 cup cherry tomatoes
Salt and pepper
1/3 cup cilantro
1/4 cup grated Parmesan

1. Place potatoes in medium saucepan and cover with water. Boil for 10 minutes or until tender. Drain.

2. Heat a large skilled over medium high heat. Add the oil. Add the potatoes and tomatoes and saute for 2 minutes. Add the corn and cook another minute. Add salt and pepper to taste.

3. Transfer to a bowl and mix in cilantro and cheese.