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

Katy Sparks
July 2020

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Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson

Recipe Summary

total:
15 mins
Yield:
6 to 8
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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