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


  1. Stir together butter, paprika, honey, and garlic in a medium bowl until well combined.
  2. 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.
  3. Add sugar snap peas and 2 tablespoons water; cook, stirring often, until crisp-tender, 3 to 4 minutes.
  4. 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.
  5. 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.
  6. 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.