Sweet Corn Succotash with Bok Choy and Shiitake Mushrooms
This sweet corn succotash recipe adds shiitake mushrooms and baby bok choy for an Asian twist. This is the perfect oil-free, plant-based vegan side dish that comes together in minutes. Serve it warm for a weeknight dinner. Or, enjoy it cold at a summer picnic.
Preheat a wide saute pan over medium heat. Add the diced shallot, bell pepper, and shiitake mushroom caps. Saute until the shallots are soft and the mushrooms start to brown around the edges, 8-10 minutes. Stir often, as this will help the mushrooms release their moisture and get brown faster.
How to Prepare the Baby Bok Choy
While the shallot mixture is cooking, prepare the baby bok choy. Trim off a thin slice from the bottom, where the white base grows from the ground. Cut to separate the green leaves from the white base. Set the leaves aside for later.
Slice the white base into thin strips, about 1/4-inch thick. Then, place these strips in a colander and rinse thoroughly under running water. This helps remove and sand or bugs that might be hiding in the stalks.
How to Finish the Succotash
Once the mushrooms have started to brown, add the sliced white bok choy stalks to the pan. Add the corn as well. Cook until the stalks have softened, about 5 minutes. Add water, if needed, to prevent the succotash from sticking to the pan.
While the succotash continues to cook, thoroughly rinse the reserved bok choy leaves under running water. Give these a rough chop
Add the chopped bok choy leaves, smoked paprika, black pepper, and salt. Cook until the leaves have wilted, just 2-3 minutes. Remove from the heat and serve.