Recipe Of Fully Loaded Cheesy Corn Bites

A perfectly flavorful corn muffin with a hint of sweetness serves as the foundation for these corn bites. For the ultimate corny flavor, creamed corn and whole corn kernels combine with cornmeal in the batter.

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A fantastic combination of sour cream and butter completes the batter and adds richness. Though sugar might seem like a weird addition to a savory snack, it balances all the intense flavors of the bacon and corn while bringing out the sweetness of the corn.

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YIELDS: 6 serving(s) PREP TIME: 15 mins TOTAL TIME: 55 mins CAL/SERV: 181

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INGREDIENTS: 1 medium yellow squash (about 1/2 lb.), cut into 1/4" rounds 1 medium zucchini (about 1/2 lb.), cut into 1/4" rounds 1 large red onion, thinly sliced 4 cloves garlic, thinly sliced 2 c. cherry tomatoes 1/4 c. extra-virgin olive oil, plus more for drizzling 1 tsp. Aleppo pepper Kosher salt Freshly ground black pepper 1/4 c. packed fresh basil leaves, coarsely chopped, divided 1/4 c. packed fresh parsley leaves, coarsely chopped, divided 4 oz. fresh mozzarella pearls

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Step 1: Preheat the oven to 425°. Combine yellow squash, zucchini, onion, garlic, tomatoes, oil and Aleppo pepper in a 13 x 9-inch baking dish. Season with black pepper and salt.

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Step 2: Roast the vegetables for 45 minutes or more, stirring halfway through, or until they are tender and golden.

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Step 3: Add half of the parsley and half of the basil and stir. Season with black pepper and salt.

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Step 4: Drizzle with oil and sprinkle the mozzarella and remaining herbs on top.

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