Sweet Corn Succotash with Shiitakes and Sugar Snaps

Name: Sweet Corn Succotash with Shiitakes and Sugar Snaps
Total time: 15 min
Ingredients: 1/2 cup high-quality salted butter (4 ounces), at room temperature; 2 tablespoons Pimentón de la Vera or 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 sea 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

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Total: 15 minutes

Servings: 7

Cost: $4.11 /serving

Author : Katy Sparks

Sweet Corn Succotash with Shiitakes and Sugar Snaps

Instructions

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Step 1

Stir together butter, Pimentón 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.

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