Garden Corn

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Know that drop in the pit of your stomach, when last minute you have company coming over. You need to bulk up your meal and quick? This is the easiest side dish I know that still impresses and everyone loves!
Ingredients:
  • 1 Can of Sweet Yellow Corn
  • 1 Cup of Shredded Kale
  • 1 8 oz package of Mozzarella balls
  • 1/2 cup of Baby Tomatos (sliced halves)
  • Salt & Pepper
  • Herbs de Provence seasoning
  • 2 Tabs of Butter
Optional:
  • Parmesan Cheese
  • Hot Sauce
Takes 25 mins, serves 4-6

Instructions
  1. Pre-heat oven to bake 375 degrees.
  2. In a small saucepan, saute the kale with a drizzle of olive oil until Kale is slightly tender but still has a crisp. You do not want it to be completely soggy. For me, this about 1-2 mins. Then remove and drain excess oil on paper towel covered plate. 
  3. In oven safe pan, place drained canned corn, tomatoes, kale and mozzarella (mozzarella balls should be cut in half or thirds depending on the size of your balls 😜). Season heavily with Herbs de Provence (eyeball it, I place a thin layer on top), and lightly with salt and pepper. Mix everything together (until it resembles the picture) and top with the 2 tabs of butter. 
  4. Place in oven for about 15-20 mins. The mozzarella doesn't melt, so do not look for that. Instead pierce the corn/tomato with fork. If they are tender remove and serve. I top mine with Parmesan cheese, because to me...everything needs more cheese! My husband tops with his favorite hot sauce.

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