Sweet Corn Succotash with Shiitakes and Sugar Snap Peas

Stop right here! This dish might just be the dish you have been looking for to accompany all of your summer barbecues…or anything that you might pull off the grill. Chock full of sweet and crunchy summer produce, with pops of earthy Shiitake, and that slightly smoky honey butter glazing everything, it hits all the right notes and then some. (I actually made this as a side dish for lunch one day… it was just as amazing as a standalone!). From Food and Wine Magazine.

click here to get all the Shiitakes you need for this recipe

Ingredients:

1/2 cup good butter, at room temperature

2 Tablespoons smoked paprika

1 teaspoon honey

1 teaspoon finely chopped garlic

8oz fresh Shiitake mushrooms , stems removed, caps up into 1/4-inch thick slices

1/2 teaspoon 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 basil leaves, roughly chopped, plus more for garnish

To prepare dish:

Stir together butter, smoked paprika, honey, and garlic in a medium bowl until well combined.

Melt 1/4 cup of the compound butter in a large skillet over medium heat. Add Shiitakes, salt, and pepper; cook, stirring often, until lightly browned and tender, 4-5 minutes. Add sugar snap peas and 2 Tablespoons water, cook, stirring often, until crisp-tender, 3-4 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. Season with salt to taste. Stir in basil. Garnish with additional basil, and serve immediately.

*Reserve remaining compound butter for another use… like cornbread or roast chicken!)