We’re always looking for wonderful ways to use what’s in season. Sweet corn pairs with sugar snap peas and shiitake mushrooms for a seasonal sensation that’s as quick & easy, as it is delicious!
Sweet Corn Succotash with Shiitakes and Sugar Snaps
recipe by Katy Sparks for Food & Wine
- 1/2 cup high-quality salted butter (4 ounces), at room temperature
- 2 tablespoons smoked paprika
- 1 teaspoon honey
- 1 teaspoon finely chopped garlic
- 8 ounces fresh shiitake mushrooms, stems removed, caps cut into 1/4-inch-thick slices
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 cups sugar snap peas, trimmed and cut in half diagonally
- 6 tablespoons water, divided
- 4 cups fresh corn kernels
- 1 cup loosely packed fresh basil leaves, roughly chopped, plus more for garnish
- Stir together butter, paprika, honey, and garlic in a medium bowl until well combined.
- Melt 1/4 cup of the compound butter in a large skillet over medium. Add shiitakes, salt, and pepper; cook, stirring often, until lightly browned and tender, 4 to 5 minutes.
- Add sugar snap peas and 2 tablespoons water; cook, stirring often, until crisp-tender, 3 to 4 minutes.
- Stir in corn and remaining 1/4 cup water; cook, stirring often, until sugar snap peas and corn are tender but not browned, about 4 minutes.
- Stir in 2 tablespoons of the compound butter until melted. (Reserve remaining compound butter for another use.) Season with salt to taste. Stir in basil.
- Garnish with additional basil, and serve immediately. Makes 6-8 servings.
Make Ahead: Compound butter can be stored in refrigerator up to 1 week or in freezer up to 1 month.
Cook’s Note: I recently made a recipe that called for smoked paprika, but I didn’t have it in my spice cabinet. Instead, I used regular sweet paprika and for my black pepper, I used Circle City Smoke’s smoked black peppercorns. They gave a wonderful hit of smoky flavor that more than made up for the paprika.