Prep Time: 10 minutes
Cook Time: 8 minutes
5 medium ears of corn, husked (3 cups kernels)
2 teaspoons olive oil
cup chopped Vidalia onion (or other sweet onion)
1 pint cherry tomatoes, each halved
1 teaspoon grated Parmesan cheese
Cut corn from cobs. Heat oil in a large nonstick skillet over medium heat. Add onion and saute for 3 minutes. Add corn and saute for 5 minutes more. Stir in cherry tomato halves and saute for 2 more minutes.
Reserve half of mixture (about 2 cups) in a bowl, cover and keep warm. Save remaining corn hash (2 cups) for baby. Serve baby a portion of hash sprinkled with Parmesan cheese; refrigerate or freeze leftovers in a sealed container for another meal.