Sweet Corn Succotash with Shiitakes and Sugar Snaps

This shining, buttery succotash by Katy Sparks (BNC 1998) is a in fact perfect summer facet dish that comes collectively in minutes. “My inspiration for this dish is to take a original peer at an American classic, succotash, which is ceaselessly candy corn cooked along with lima beans or other green beans,” Sparks says. “I take care of to lighten it up with summery snap peas and add meaty shiitakes for depth of flavor. New basil within the smoked paprika butter elevates the total recipe to one thing that pairs splendidly with the relaxation you will need to throw on the grill: chicken, pork, fish, burgers, eggplant, and peppers.” Smear leftover butter on grilled bread, stuff it below chicken pores and skin, or employ it punch up the broth for steaming clams or mussels.Connected: Extra Corn Recipes