In large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Sauté mushrooms in oil 4 to 5 minutes or until browned. Add garlic and kale, in 2 batches at a time if needed. Sauté until kale is wilted and garlic is coating mushrooms and kale, 3 to 4 minutes. Add corn and basil, and stir until mixed well. Set aside to cool.