Sweet Corn Succotash with Shiitakes and Sugar Snaps

5.0
(1)
2 Reviews

This bright, buttery succotash by Katy Sparks (BNC 1998) is a perfect summer side dish that comes together in minutes. “My inspiration for this dish is to take a fresh look at an American classic, succotash, which is usually sweet corn cooked together with lima beans or other green beans,” Sparks says. “I like to lighten it up with summery snap peas and add meaty shiitakes for depth of flavor. Fresh basil in the smoked paprika butter elevates the whole recipe to something that pairs wonderfully with anything you want to throw on the grill: chicken, pork, fish, burgers, eggplant, and peppers.” Smear leftover butter on grilled bread, stuff it under chicken skin, or use it punch up the broth for steaming clams or mussels.Related: More Corn Recipes

By
Katy Sparks
Katy Sparks

Background Trained at Johnson & Wales in Providence, RI. Worked at The Quilted Giraffe and Mesa Grill, New York City. How she got into cooking After dropping out of Middlebury College, she made soups at a local café. First food memory "Smoked octopus that my father brought back from Chinatown when I was 14." Menu bomb Roasted squab on herb risotto with zucchini blossoms. Ingredient pick Long Island corn. Favorite equipment "I'm not a big equipment person. I keep my knives nice and sharp and use them instead of an industrial chopper." Favorite cookbook Anything written by Patricia Wells. Favorite place to eat Blue Ribbon, New York City. Favorite cocktail Straight-up Beefeater martini with a twist. Most tired trend "Casual American bistros, where the menus seem to be driven by price, not flavor." Secret of her success "My husband, who's the dishwasher at home, would say I'm successful because I use every pot and pan in the kitchen." Favorite 1 A.M. meal "Any kind of pasta; or steak if it was a really hard night at the restaurant." Food vice Bar nuts. Recipe tip Constantly baste filet mignon with melted butter while it's cooking to keep it juicy. Won Best New Chef at: Quilty's, New York (closed)

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Sweet Corn Succotash with Shiitakes and Sugar Snaps Recipe
Photo: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson
Total Time:
15 mins
Yield:
6 to 8
Cook Mode (Keep screen awake)

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

Directions

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

  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.

Make Ahead

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

Originally appeared: July 2020

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