Sweet Corn Succotash with Shiitakes and Sugar Snaps

Servings

6 to 8

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Issue

July 2020

Directions

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Stir together butter, Pimentón de la Vera, honey, and garlic in a medium bowl until well combined.

Add to Directions

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.

Make Ahead

Compound butter can be stored in refrigerator up to 1 week or in freezer up to 1 month.

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Total Time

Min

15

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Chefs

Katy Sparks

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Category

Corn

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