Sweet Corn Succotash with Shiitakes and Sugar Snaps

By sandy_h

From Food & Wine July 2020

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

Ingredients

• 1/2 cup high-quality salted butter (4 oz), at room temperature
• 2 Tbsp Pimenton de la Vera or smoked paprika
• 1 tsp honey
• 1 tsp finely chopped garlic
• 8 oz fresh shiitake mushrooms, stems removed, caps cut into 1/4-inch-thick slices
• 1/2 tsp fine sea salt, plus more to taste
• 2 cups sugar snap peas, trimmed and cut in half diagonally
• 6 Tbsp water, divided
• 4 cups fresh corn kernels
• 1 cups loosely packed fresh basil leaves, roughly chopped, plus more for garnish

Preparation

Step 1

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

Step 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. 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.