Sweet Corn Succotash with
Shiitakes and Sugar Snaps
TOTAL 15 MIN; SERVES 6 TO 8
1 / 2 cup high-quality salted butter
(4 oz.), at room temperature
2 Tbsp. Pimentón 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
1 / 2 tsp. black pepper
2 cups sugar snap peas, trimmed
and cut in half diagonally
6 Tbsp. water, divided
4 cups fresh corn kernels
1 cup loosely packed fresh basil
leaves, roughly chopped, plus
more for garnish
THIS BRIGHT SUCCOTASH by Katy Sparks, BNC class of 1998,
is a perfect summer side dish that comes together quickly.
“My inspiration for this dish was to take a fresh look at an
American classic, succotash, usually corn cooked with lima
beans,” Sparks says. “I like to lighten it up with summery
snap peas and add meaty shiitakes for depth of flavor.”
Smear leftover butter on grilled bread or steamed clams.
KATY SPARKS
WOODSTOCK, NEW YORK
BETTER BUTTER
Start with high-butterfat
butter, like Kerrygold,
to build a rich base for
the paprika-honey
compound butter.
- Stir together butter, Pimentón de la
Vera, honey, and garlic in a medium
bowl until well combined. - Melt^1 / 4 cup of the compound butter
in a large skillet over medium. Add shii-
takes, 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 min-
utes. 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 com-
pound 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.