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.